Cajun Prawns

2 lbs 16/20* prawns, thawed, peeled and deveined
¼  extra virgin olive oil
¼  cup Cajun Spice Mix

Cajun Spice Mix

4 T paprika
2 T garlic powder
2 T cayenne pepper
2 T black pepper
1 T dry thyme
1 T dry oregano
1 T onion powder
2 T salt
1 T white pepper

Enjoy with

Sonoma County Chardonnay


Toss the freshly cleaned prawns in the extra virgin olive oil. Sprinkle half of the spice mixture on the prawns. Grill over open flame of on a grill pan, one minute on each side. Sprinkle the remaining spice mix and serve with lemon slices and Kenwood Vineyards Chardonnay!

Serves: 8

~Chef Robin Lehnhoff-McCray

*16/20 prawns are the size of prawns (16-20 pieces per pound).