Get tailgating season started off right with this tasty
Cajun Grilled Shrimp with Spicy Dipping Sauce!
Ah, college football is almost back, and I couldn’t be more excited! I find pro baseball to be rather slow, so the summer is usually pretty boring in terms of sports. That’s probably a good thing, though, since there’s plenty of yardwork to keep me busy, and we’re always looking for extra time to go for a bike ride. Truthfully, this summer has been pretty good for sports. The World Cup and the Tour de France both provided plenty of mid-summer excitement…but I’m still ready for my college football!
The long Labor Day weekend is one of my favorite times of the year! It signals the beginning of college football, but it’s also a celebration of the end of the summer. Around the Spiced house, that means Labor Day weekend is a huge grilling bonanza!
Earlier this summer, I partnered with Wilton Armetale to showcase their line of awesome grillware. (If you missed that post, go back and check it out. The roasted grapes were absolutely delicious!) Since then, I’ve been using several other pieces from Wilton Armetale’s Gourmet Grillware, and I can honestly say that it’s super awesome! Not only does it make grilling a cinch, but you can grill and serve in the same piece. Take this Football Griller, for instance. Could this be any more perfect for tailgating??
I’ve mentioned before that some of the best food I’ve ever eaten was cooked in a parking lot in Baton Rouge, Louisiana. Football is serious business down South, and you can’t have football without tailgating, right? If there’s anything LSU fans know, it’s football and food! I grew up in the Carolinas, which is a hotbed for college basketball. When I moved down to Louisiana for grad school, I can honestly say that I was blown away by the enormity of football in the South. RV’s begin rolling into town on Wednesday or Thursday for a Saturday game, and the party extends well past the final whistle. I think I heard somewhere that LSU’s Tiger Stadium becomes the 4th largest city in Louisiana on game nights. We’re talking serious football, folks. Serious football…and seriously delicious food to go along with it!
Every August, I get this odd craving for Cajun food. Actually, it’s not odd at all. I know exactly what causes this craving, and it’s pretty closely related to the start of LSU football! Well, that craving hit me the other day, and I decided to throw some Cajun Grilled Shrimp on the grill. I started with the biggest shrimp I could find, and then I tossed them in a quick and easy Cajun spice rub. I threw those bad boys on skewers and put ’em right into the grill pan. (Truthfully, I didn’t even need the skewers because the grill pan makes it super easy to grill smaller foods like shrimp or veggies.) And what better way to make Cajun Grilled Shrimp than on grillware shaped like a football?
In 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.)
Regardless of whether you’re hosting a college football party in your backyard or a wine + cheese pairing in your living room, Wilton Armetale has got the grillware and serveware to make it one stylish event! I’ve also already started checking off Christmas ideas for the family, too. I’m pretty sure the Steer Carving Board from the Texas line needs a permanent spot in my Dad’s kitchen! As for me, I’m off to make some more of this Cajun Grilled Shrimp with Spicy Dipping Sauce. Oh, and Geaux Tigers!!
Disclosure: This post was sponsored by Wilton Armetale, but the opinions and recipe are entirely my own.