Ingredients

The following ingredients have 4 Servings
  • 16 –20, ½ -inch-thick English cucumber slices
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. freshly squeezed lime juice
  • ½ tsp. sea salt½ tsp. pepper
  • 1 ?3 cup chopped cilantro
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. cumin
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1 tsp. dried ground thyme
  • 1 tsp. dried ground oregano
  • ¼ to ½ tsp. cayenne, adjust to your heat index
  • ¼ to ½ tsp. red chili flakes, adjust to your heat index
  • 16 –20, about 1¼ lbs. total large deveined tail-on shrimp
  • 2 Tbsp. butter
  • cooking spray

Instruction

  • Put the sliced cukes in a bowl and mix with the olive oil, lime juice, salt, pepper, and cilantro. Cover and refrigerate until ready to serve.
  • Prepare the blackening seasoning by combining the paprika, onion powder, garlic powder, cumin, sea salt, pepper, thyme, oregano, cayenne, and red chili flakes in a shallow baking dish or pie plate; blend together well. Coat the shrimp with cooking spray and put a few at a time in the blackening seasoning to coat all over. Set aside. Repeat until all the shrimp are coated.
  • In a large (10- to 12-inch) heavy skillet melt the butter over medium heat. Let the skillet get hot. Place a few shrimp in (don’t crowd) and pan-sear on each side for 1½ to 2 min-utes. Remove seared shrimp to a plate. If you need to add cooking spray to the skillet to keep it from sticking, have at it. Serve the blackened shrimp with the cucumbers on the side (I serve the shrimp on top of each cucumber slice).