Ingredients:

Cajun spice blend:

• 2 tablespoons kosher salt
• 1 tablespoon ground black pepper
• 2 tablespoons smoked paprika
• 2 teaspoons cayenne pepper
• 2 tablespoons granulated garlic
• 1 tablespoon dried oregano
• 1 tablespoon ground white pepper
• 1 tablespoon granulated onion
• 2 teaspoons dried thyme

Cajun garlic butter:

• 3 tablespoons unsalted butter
• 1½ teaspoons garlic, minced (about 4 cloves)
• 2 teaspoons Cajun spice blend

Assembly:

• 12 ounces leftover Grilled Cajun Potato Wedges (about 1½ potatoes)
• 4 small ears of sweet corn, cleaned and cut into 1½˝ pieces
• 16 shrimp, extra-large (about 1½ pounds)

 

Directions:

1. Preheat grill to 400°F.
2. In a small mixing bowl, combine all ingredients for the Cajun spice blend and whisk to combine thoroughly. Set aside.
3. In a small saucepan, melt butter over medium heat.
4. Add garlic and cook just until fragrant (one minute), then add Cajun seasoning. Whisk to combine and set aside.
5. Skewer leftover potatoes, corn and shrimp (I used 2 shrimp per skewer, one or two pieces of corn and 3 or 4 pieces of potato).
6. Grill for 3 – 4 minutes per side, just until shrimp are cooked through, corn is lightly charred and potatoes are hot.
7. Brush with Cajun garlic butter while warm. Serve immediately.