Mar 072019

Hopefully the last cold spell has left us. Time to crank up the grills with this shrimp entree.

2 pounds Louisiana Shrimp (21-25 count)

1/4 cup Canola Oil

2 1/2 tablespoons fresh Lemon Juice

1 bunch Green Onions, thinly sliced

1/4 cup Parsley, chopped

3 cloves Garlic, minced

1 teaspoon Italian Seasonings

1 teaspoon Dry Mustard

1 teaspoon creole Seasoning

Place the shrimp in a large glass bowl. Stir remaining ingredients together, pour over shrimp. Cover and marinate for 3 to 4 hours. F+Grill over hot heat for about 5 to 7 minutes, turning halfway through the cooking time.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.