
On My No Meat Lent Friday menu: Inspired by this season fresh caught Gulf Shrimp. Thanks ! Dean(The Shrimp Man) FOR THE SHRIMP 1½ tablespoons olive oil1½ teaspoons Cajun seasoning blend ½ teaspoon salt1 teaspoon garlic powder 1½ pounds large (31/35) or extra large (26/30)LOUISIANA shrimp, peeled, de-veined, and tail removed, thawed if frozen Make the Shrimp: Heat the [...]