h3>Shrimp
- Preheat the grill, setting the burners to medium.
- In a bowl, combine the shrimp, Cajun spice mix, Worcestershire sauce and garlic. Season with salt and pepper.
- Place the shrimp on a double layer of foil. Add the lemon slices. Tightly seal into a packet.
- Place the foil packet and the green onions on the grill. Close the lid and cook for 10 minutes or until the shrimp are cooked through and the green onions are slightly charred, turning them over a few times. On a work surface, chop the green onions. Place the foil packet on a plate and open carefully.
Salad
- Meanwhile, on a work surface, firmly crush the whole cucumbers one at a time, using a small pot or a plate. Cut into pieces about ¾ inch (2 cm) long and place in a salad bowl. Add the green onions, herbs, lemon juice and oil. Adjust the seasoning.
- Serve the cucumber salad on plates. Top with the shrimp.
Chef’s tip: To make your own no-salt Cajun spice mix, combine 10 ml (2 tsp) sweet paprika, 5 ml (1 tsp) each onion powder and garlic powder, and 1 ml (¼ tsp) each cayenne pepper, cumin, dried oregano and ground black pepper. The spice mix will keep for 1 month in an airtight container at room temperature.