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Shrimp skewers with spice blend oils

Have spice blends at your fingertips by infusing them into flavoured oils. We’ll show you a couple as well as some sweet and juicy jumbo grilled shrimp skewers to go along with the oils!



Spice Blends

  • 1 tablespoon (15 ml) fenugreek seeds (blue if available)
  • 1 tablespoon (15 ml) coriander seeds
  • 1 tablespoon (15 ml) celery seeds
  • 6 bay leaves
  • 1 tablespoon (15 ml) marigold powder (or 1 tablespoon/15 ml calendula petals/tea)
  • 3 tablespoons (45 ml) sweet paprika
  • 2 tablespoons (30 ml) garlic powder
  • 2 tablespoons (30 ml) onion powder
  • 1 tablespoon (15 ml) dried thyme
  • 2 teaspoons (10 ml) cayenne pepper

Infused Oils

  • 2 cups (470 ml) vegetable oil, divided
  • 1/4 cup (60 ml) Khmeli Suneli
  • 1/4 cup (60 ml) Cajun Spice

Grilled Shrimp

  • 8 fresh jumbo shrimp (size 8-12), shells removed and deveined
  • 1/8 cup (30 ml) olive oil
  • Salt and black pepper
  • 1 lemon, juice


Spice Blends

  1. To make Khmeli Suneli, in a spice grinder, combine fenugreek, coriander, celery seed, bay leaves, marigold powder (or calendula petals), parsley, marjoram (or summer savoury), dried dill, tarragon (or hyssop) and grind until the powder is almost fine.
  2. Season with salt and pepper. Mix to combine evenly.
  3. To make Cajun Spice, combine the paprika, garlic powder, onion powder, dried thyme, oregano, black pepper, white pepper, and cayenne pepper.
  4. Season with salt. Mix to combine evenly.

Infused Oils

  1. Pour one cup of the oil each into two small saucepans.
  2. Heat each of the pots over medium-high heat until the oil is at 300° F (150° C), then remove from the heat.
  3. To one pot, add the Khmeli Suneli and to the second add the Cajun spice. Allow each pot to infuse for five minutes.
  4. Strain each pot into a jar, discarding the solids. Allow the oils to cool for at least 20 minutes before using.

Grilled Shrimp

  1. Soak wooden skewers for one hour. Remove skewers from the water.
  2. Toss shrimp in olive oil and season with salt and pepper.
  3. Place two shrimp on each skewer.
  4. Grill shrimp for two to three minutes per side, then remove from the grill once slightly charred and firm.
  5. Squeeze lemon juice over the shrimp.
  6. Serve with both oils to taste and compare. Enjoy! 

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