Cajun Shrimp Love Sauce by Robert Rainford

Taken from Astroview March 2010

• 3 pounds of large shrimp

For the marinade:

• 1/4 cup olive oil
• Juice from 2 lemons
• 3 tsp Cajun seasoning

For the Cajun Love Sauce:

• 2/3 cup of extra virgin olive oil
• 3 large chopped celery ribs
• 6 chopped green onions
• 4 tbsp dijon mustard
• 4 tbsp ketchup
• 3 tbsp lemon juice
• 2 tbsp capers
• 3 tbsp chopped cilantro
• 2 tsp Tabasco sauce
• 2 tsp horseradish
• 1 tsp Cajun seasoning
• Salt to taste
• 1 cup Hickory wood chips soaked in cold water for 30 mins
• 2 cups of dry Hickory wood chips

Method:

1. Peel shrimp, leaving their tails on and toss with olive oil, lemon juice, Cajun seasoning and let marinate in the fridge for 20 mins. Bring to room temperature before cooking
2. In the meantime, preheat barbecue to 220’F (110’C). Squeeze the water from the wet chips and place them in the center of a large piece of tin foil. Add the dry chips and mix. Fold the foil into a sealed pouch. With a fork poke holes in both sides of the pouch from which the smoke will escape. The more holes – the more smoke!
3. Turn one burner to medium high heat and place the woodchip pouch directly over the flames. Turn the other burners off
4. Once the grill is smoking, quickly place the shrimp directly over the grills that are off. Smoke shrimp with indirect heat for 10 – 15 mins or until shrimps are evenly pink and slightly caramelized on the outside
5. Meanwhile add all ingredients for the Cajun Love Sauce to a blender and puree until smooth. Refrigerate until ready to use
6. Combine the smoked shrimp with Cajun Love Sauce in a serving dish and chill for 1 or 2 hours. Serve and enjoy!