n addition to their Gourmet Grillware, Wilton Armetale also has an awesome line of serveware, too. I came across their line of Collegiate Serveware earlier this summer, and I pretty much started drooling over this LSU Chip & Dip plate. This piece is perfect for both tailgating at the big game or just entertaining at home! (They have plenty of other colleges, so check out the collection to find your team.) If college football isn’t your thing, I’d recommend checking out Wilton Armetale’s extensive line of other serveware. My wife was all about the awesome border on the Symphony tray! (She loves straight lines. Circles just aren’t her thing. What can I say? She’s an engineer.)


Ingredients

For the Cajun Grilled Shrimp

    • wooden skewers
    • 1/2 tsp salt
    • 1/2 Tbsp garlic powder
    • 1 Tbsp paprika
    • 1 tsp pepper
    • 1 tsp onion powder
    • 1/8 tsp cayenne pepper
    • 1/2 Tbsp oregano
    • 1 pound shrimp (16-20 count), peeled and deveined but with tail still on
    • 15-20 mini peppers

For the Spicy Cajun Dipping Sauce

  • 3/4 cup mayonnaise
  • 2 Tbsp cream-style horseradish sauce
  • 2 tsp ketchup
  • 1 tsp dill pickle juice
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp cayenne pepper


Instructions

For the Cajun Grilled Shrimp

    • Soak the wooden skewers in water for at least 30 minutes before grilling.
    • In a small bowl, combine all of the spices (salt, garlic powder, paprika, pepper, onion powder, cayenne and oregano).
    • Rinse shrimp and pat dry with paper towels.
    • Toss the shrimp in the spice rub until well coated.
    • Thread the shrimp onto the skewers; set aside. Thread the mini peppers onto separate skewers.
    • Place grill pan on grill; preheat grill to medium-high.
    • Place the skewers with the mini peppers on the grillpan and cook for 4-5 minutes.
    • After several minutes, rotate the mini pepper skewers and add the skewers of shrimp.
    • Let shrimp grill for 2-3 minutes per side, or until pink in color and fully cooked.
    • Remove shrimp and peppers from the grill and serve hot.

For the Spicy Cajun Dipping Sauce

  • Using a small bowl, combine all ingredients and whisk together until well combined. (Tip: This Dipping Sauce will taste better if you make it earlier in the day and then cover it and place it in the refrigerator for a couple of hours.)