The shrimp is a special dinner, especially with the family gathering at the weekend.
There are many ways to cook the recipe, but Manal Fadel has a distinctive one that made her famous for serving it, the Cajun Butterflied Shrimp dish.
Fadel shared how to make the delicious meal.
"I always make shrimp at home. Everyone who eats it knows that what I've cooked is much more tasteful than the restaurant-made," she noted.
* Prepare the shrimp
Remove the sand and butterfly the opening of the flesh along the backs.
Soak the shrimp in the water, vinegar, lemon, and salt, and leave it for some time, then rinse and drain it.
Add a large tablespoon per kilo minced garlic to the shrimp, then two lemon juice and cajun seasoning. Leave it in for the night.
Add a 1/4 cup of olive oil to each kilo of shrimp and stir.
Cook the shrimp in a large pan over high heat. Don't crowd the pan and expose the shrimp to the heat for 2-3 minutes, until its color is rose, and then flip it on the other side for two more minutes, then place it on the serving plate.
Heat a tablespoon of butter in a pan, add two tablespoons of chopped parsley, and stir.
Put the parsley butter on the shrimp and serve.
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp black pepper
1 tsp cayenne pepper
1 tsp theme
1 tsp onion powder
1 tsp salt
Contributed by Yara Sameh