Cajun shrimp for springtime

One of my favorite things to cook is seafood. However, I've noticed that I typically like to drown my seafood in garlic butter, which doesn't create the healthiest dish.

As summer approaches and I emerge from my winter hibernation, I find myself craving lighter dishes with more vibrant flavors. Salads and fresh vegetables replace many of the pasta and potato dishes that have been staples through the cold months.

Although I normally like to cook seafood on the grill, infusing it with a nice smoky flavor, the weather of late hasn't exactly been conducive to outdoor cooking. When the rain keeps my cooking confined to the kitchen, I head for my trusty saute pan and combine spices and fresh ingredients to create a dish reminiscent of barbecued cajun shrimp.

Served with fresh tomato and avocado over crisp salad greens, this dish is exactly what your spring taste buds have been craving.

For additional recipes and photos, visit Shawnna Fields' blog at sfields.hubpages.com.

Cajun Shrimp

1 Tbsp. olive oil

.75 oz package of fresh basil, ripped into pieces

5 cloves garlic, chopped

1 bunch of green onion, chopped

1 Tbsp. butter

1 tsp. paprika

1/4 tsp. cayenne pepper

1 lemon

1 lb. fresh medium sized shrimp, peeled

• Combine first 7 ingredients and the juice of half a lemon in a saute pan and cook over medium heat for 2 minutes.

• Add shrimp and continue cooking for another 4-6 minutes or until shrimp is done.

• Serve over salad topped with tomato, avocado.

• Use remaining lemon to squeeze over salad.

Helpful Hints:

• Increase the cayenne for added spice.

• This recipe is also great with a chipotle ranch dressing. Combine 1 tsp. of adobo sauce (found in a can of chipotle chiles) and 3 Tbsp. of ranch dressing.