"Swingman" wrote in message
Until the shrimp/crawfish are cooked, you'd swear you screwed up, but the
flavor really comes alive after that. It doesn't take long for shrimp to
cook, but don't rush to serve it, as it gets better the longer it sits ...

Haven't ever tried Etouffee, but I experimented quite a bit this summer with
grilled shrimp. Here's my recipe.

Grilled Shrimp

Ingredients:
5 to 6 garlic cloves, chopped
2 to 3 teaspoons ginger, grated
1 cup teriyaki sauce
2 cups clamato juice
1/2 lemon squeezed (or 1 tablespoon lemon juice)
2 1/2 pounds shrimp with shell on

Prepare the shrimp marinade by combining the garlic, ginger, teriyaki sauce,
clamato juice and lemon juice.

With scissors, cut the shrimp shell and remove the black vein. Leave the
shell on. Put shrimp in a large bowl and cover with the marinade. Marinate
for about 1/2 hour before grilling.

Preheat the barbeque to medium. Grill shrimp for 1 minute then turn over,
cover the grill and cook for another 2 minutes.