No matter the time of year, I can often be found in front of my trusty barbecue, grilling some sort of seasoned or marinated cut of meat or fish. When time permits, I almost always try to prepare a few raw tiger shrimp with Cajun spice, brown sugar, a bit of oil and some freshly squeezed lemon juice.
Barely one minute per side over high flame before the burners go off and there’s a delicious handful for lunch the next day, on a salad, mixed with some rice, or just by itself … so tasty!