How best to bar-b-que shrimp?

Answer 1

Barbecue Shrimp

Ingredients:
2 lbs large raw Shrimp, peeled and deveined
1 cup Olive Oil
1/4 cup Lemon Juice
1/2 cup Onion, finely chopped
3 Shallots, finely chopped
2 Garlic Cloves, minced
1/4 cup Parsley, finely snipped


Directions:

Prepare outdoor grill or barbecue to medium heat. In a large bowl, combine olive oil, lemon juice, onion, shallots, garlic, and parsley. Mix in the shrimp. Cover and marinate in the refrigerator for several hours. Drain shrimp, reserving marinade in bowl for basting. Place shrimp on skewers or on aluminum foil, and barbecue for about 6 to 8 minutes per side. Be sure to baste shrimp with marinade often. Place shrimp on a large platter and surround with thin lemon wedges. Serve with a creative salad and fresh garlic bread. Serves 8 to 10.

Answer 2

NEW ORLEANS WHO ELSE WOULD KNOW HOW BETTER HERE IT IS


Barbecue Shrimp
from Mr. B's in New Orleans

1 pound shrimp (heads on and fresh)
4 T unsalted butter
2 t cracked black pepper
1 t Creole seasoning (recipe follows)
2 T Worcestershire sauce
juice of 1 lemon
3 cloves minced garlic

Creole seasoning:
2 T ground cayenne
2 T black pepper
4 T paprika
1 t dried thyme
1t dried oregano
1/2 T garlic powder
1 t onion powder
Place in jar and shake.
Cheaper than the prepared stuff if you already have the spices.

Preheat oven to 450 degrees.
Put the butter in a baking pan (high sides) large enough to place
the shrimp in one layer.
Holding the pan, melt the butter on the stove.
Just as the butter melts, add all the other ingredients except the shrimp.
Swirl them around to mix.
Add the shrimp and place in oven.
Check after 2-3 minutes and turn shrimp over.
Another few minutes and they are done.

Divide into bowls and serve with crusty french bread and lots of napkins.

And the only hard thing about making this dish is getting shrimp
with the heads on which requiresa good relationship with a
local fishmonger or living near an Asian fish market.
If you live in Fort Wayne, you can get shrimp with the heads on
at the Laotian Market on Calhoun across from South Side HS.
They only have them on the weekends, so call ahead and ask.
You must have the heads on the shrimp because they contain a fat that
flavors the sauce.

Answer 3

Devien the shrimp, you know slit across the back. Insert a matchstick size piece of motzarella in the slit. Wrap each in a slice of bacon and put on a skewer with a few others. Chill, then take them and grill them while brushing with your choice of sauce. Sometimes simple is best.

Answer 4

Marinade the shrimp in olive oil, garlic and lemon. Put and kabobs and grill till pink. Don't let them dry out

Answer 5

I marinate mine in citrus and a little garlic and grill until pink.

Answer 6

one excellent addition would be to buy fresh tarragon. strip off all the leaves and use the stems as skewers

Answer 7

on a shishkabob