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Grilled Blackened Shrimp Skewers

Photo: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty
Hands-on time 25 mins
Total time 30 mins
Yield Makes 4 to 6 servings
Blackberries and mango add color, flavor and sweetness to tropical Grilled Blackened Shrimp Skewers.


  • 36 unpeeled, large raw Gulf shrimp (about 1 lb., 26/30 count)
  • 1 teaspoon olive oil
  • 2 teaspoons Cajun blackened seasoning
  • 18 (6-inch) wooden skewers
  • 36 fresh blackberries
  • 18 fresh mango slices
  • Mint-Lime Drizzle

How to Make It

  1. Preheat grill to 350° to 400° (medium-high) heat. Peel shrimp, leaving tails on; devein, if desired.

  2. Place shrimp in a large bowl, and drizzle with olive oil. Sprinkle with seasoning, and toss to coat.

  3. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.

  4. Thread each skewer with 2 grilled shrimp, 2 blackberries, and 1 mango slice. Brush with Mint-Lime Drizzle, if desired.