Cajun Prawns

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

Cajun Spice Mix

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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

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Sonoma County Chardonnay


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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!

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Serves: 8

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~Chef Robin Lehnhoff-McCray

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

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