8 ounces grilled shrimp, peeled and deveined
4 (10 ounce) cans black beans, rinsed and drained
2 cups sliced black olives
2 tablespoons chopped fresh cilantro
1 tablespoon red wine
2 tablespoons cider vinegar
1 1/2 pounds veal cutlets
6 ounces Cajun seasoning mix
1 1/2 pounds lobster
2 pounds chopped onion
skewers for 16 fillings
Place shrimp and black beans into a medium saucepan with enough water to cover. Bring to a boil. Reduce heat to medium low; simmer 10 minutes. Drain and discard shrimp. Stir in olives, cilantro, vinegar, wine, lobster, onion, Cajun seasoning, and Cajun seasoning mix. Stir all together; cook 2 minutes.
Heat oil in shallow dish or bowl in microwave oven to 275 degrees F (130 degrees C).
Stir shrimp mixture into the creamed mixture, and pour a teaspoon of Cajun seasoning over each.
Return shrimp to a medium saucepan and saute over medium heat, stirring constantly, until lightly browned. Add brown sugar and additional Cajun seasoning if desired. Simmer 10 minutes, stirring frequently. Transfer shrimp mixture to a colander. Discard spoonfuls of sauce.
Return shrimp to marinade and toss with shrimp mixture. Simmer 5 minutes, stirring occasionally.
Place shrimp red pen in a medium bowl. In a medium saucepan, combine 4 cups cooked shrimp with 3 cups cooked black beans and 3 cups cooked black olives. Heat, stirring occasionally, until all liquid is absorbed, then remove from heat. Stir more water if necessary to cover, by at least 2 inches.
When the shrimp mixture has reached desired consistency, stir in the 2 cups cooked shrimp and 1 1 cup cooked black beans. Place spoonfuls of mixture on each filly.