30 large raw Argentine red shrimp (peeled and deveined if needed)
5 bamboo skewers
Cooking oil
Blackstone Essential Blend seasoning
12 oz frozen cauliflower rice
Fresh parsley, chopped
1–2 lemons, sliced
Directions
Heat your Blackstone griddle to high heat.
Thread 6 shrimp onto each bamboo skewer, shaping them in a “C” shape as you go.
Lightly drizzle cooking oil on both the shrimp skewers and the griddle surface.
Season both sides of the shrimp with Blackstone Essential Blend seasoning.
Place the skewers on the hot griddle and cook for 2–3 minutes per side. The shrimp are done when they are seared on both sides and no longer translucent.
Drizzle a little cooking oil on an open section of the griddle.
Add the frozen cauliflower rice, season with Blackstone Essential Blend, and stir occasionally while it cooks.
Squeeze fresh lemon juice from a few slices over the cauliflower rice while it cooks.
Transfer the cauliflower rice to a serving platter. Place the shrimp skewers on top or alongside the rice. Garnish with lemon slices and fresh parsley.
