Courtesy of Hoffman Media.
- 1 lb. extra-large fresh Louisiana shrimp, peeled and deveined (tails left on)
- 2 tsp. Cajun seasoning
- 1/2 cup olive oil
- 1/4 cup vegetable oil
1.) In a 1-gallon resealable plastic bag, combine shrimp, Cajun seasoning, and olive oil. Seal, and toss to coat. Refrigerate for 8 to 24 hours.
2.) Heat oil in a skillet over medium-high heat. Add shrimp, and cook until pink and firm, 1 to 2 minutes per side.