Summer's winding down but it's still hot, and Blackened Grilled Shrimp--quick and smokey and Louisiana's answer to shrimp-on-the-barbie--really hits the spot! You can make your own blackening seasoning, or get it at the store.

1 pound large shrimp
1 tablespoon olive oil
Blackening Seasoning (recipe below)
Metal or wooden skewers

If you'll be using wood skewers, give them a good soak in water to prevent burning.

Peel and devein shrimp, leaving the tails on. Bring them up to room temperature.

Start your fire and heat up your grill/charcoal.

Toss shrimp in oil, then coat them generously with your blackening seasoning.

Thread the shrimp onto the skewers.

When the fire's hot, grill the shrimp for about 1.5-2 minutes first side developing a good char. Flip and cook for another 1.5-2 minutes until the shrimp turn pink and opaque.

Blackening Seasoning

2 teaspoons smoked paprika
1 teaspoons cayenne pepper (more or less to taste)
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon dried thyme

Mix together in a small bowl, ensuring there are no clumps.