Well, I cooked some last night on the half shell. I put olive oil/lemon juice/salt/pepper/creole/onion powder/garlic/cayenne pepper and put garlic butter on top and cooked on the grill with some pecan wood and we tore that stuff up! I'll stop by the store today and get some old bay and blackening seasoning and try that tonight.
you are welcome.
Like I said above with the recipe, what you did last night is my all time favorite. If youre going blackened, JBC is right on the money with the Pauls. Best stuff out there for it. Just make sure you get your skillet red hot and do not under any circumstances cook it in the house on the stove. You'll set off every smoke detector you've got.
