What is a good recipe for "grilled shrimp"?

Answer 1

Shrimp "Margaritas"

1 lb. large shrimp in the shell (about 24), thawed completely if frozen and blotted dry
2 T. olive oil
1/4 cup tequila
1/4 cup fresh lime juice
1/4 cup fresh orange juice
2 T. ketchup
2 T. green Tabasco
Kosher salt and fresh ground pepper
2 cups diced ripe garden or heirloom tomatoes (from about 3 medium)
2 medium to large ripe avocados, diced
1 bunch scallions (green tops only), thinly sliced
1 small white or red onion, finely diced (optional)
Lime wedges for garnish
Coarse sea salt (optional)

Place shrimp in large bowl and mix with the olive oil until well coated. Grill until pink and almost cooked through, 4 to 5 mintues, turning once halfway through. Cool completely.

About an hour before serving, whisk together the tequila, lime juice, orange juice, ketchup and Tabasco. Peel and devein the shrimp, cut into large pieces (about 1/2 inch), and toss with tequila mixture. Cover and refrigerate for one hour. Just before serving, season shrimp mixture with salt and pepper. (Alternatively, omit the kosher salt at this stage and sprinkle on a coarse sea salt, like fleur de sel, just before serving.)

Gently fold in tomatoes, avocados and scallions, mixing well. Using a slotted spoon, portion mixture into individual serving bowls or margarita glasses. Garnish with a sprinkling of onion (if using), a wedge of lime and the optional sea salt.

Answer 2

INGREDIENTS:

* 2 pounds jumbo shrimp
* 1/4 cup vegetable oil
* 2 to 3 Tbsp fresh lemon juice
* 1 bunch green onions, with a few inches of green, thinly sliced
* 1/4 cup chopped parsley
* 3 cloves garlic, finely minced
* 1 teaspoon dried basil
* 1 teaspoon dry mustard
* 1 teaspoon salt

PREPARATION:
Place shrimp in a glass bowl. Stir remaining ingredients together; pour over shrimp. Cover and marinate for 3 to 4 hours. Grill over hot coals for about 5 to 7 minutes, turning halfway through the cooking time.
Serves 4 to 6.

Answer 3

Grilled Shrimp with Chile Cream Sauce

Makes 2 servings

Ingredients:

1 pound large shrimp, peeled and deveined
juice and zest of one lime
1 tablespoon toasted sesame oil
salt and freshly ground black pepper

Sauce:

1 tablespoon olive oil
1 medium white onion, diced
1 garlic clove, minced
3 Roma tomatoes, roasted
2 tablespoons chipotle from canned chipotle in adobo sauce (more if you like it hotter)
1/3 cup dry white wine
1/2 cup heavy cream

Preparation:

Season the shrimp with the lime juice, sesame oil, salt and pepper. Set aside to marinate for about 30 minutes. Reserve the marinade liquid.

To make the sauce:

Heat the oil in a sauté pan. Add the diced onion and cook until soft (about 3 minutes). Add the garlic and cook for another minute. In a blender, blend the roasted tomatoes and chipotles. Add the tomato/chipotle mixture, the wine and the reserved marinade to the sauté pan and cook over high heat for about 6 minutes, stirring and scraping the bottom of the pan to prevent sticking, Reduce heat to low and stir in the cream. Heat thoroughly (about two more minutes).

Prepare the grill. Either skewer* the shrimp or use a grill wok or grill basket. My favorite method is to use a grill basket as it is easier. When the grill is ready cook the shrimp until they turn bright pink (about two minutes). Turn and cook another two minutes. Serve with the sauce.

* If you are using skewers, soak them in water for about 20 minutes to prevent burning.



Cilantro Lime Grilled Shrimp

Makes 4 servings

Ingredients:

2 cloves garlic
2 tablespoons chopped cilantro
zest and juice of 1 lime
2 ounce vegetable oil
1 jalapeño, seeded and minced
salt and pepper to taste
1 1/2 pounds large shrimp, peeled with tail on and cleaned

Preparation:

Combine the first six ingredients and process in a food processor. Store it in a glass container with lid until ready to use. Marinate the shrimp for about 30 minutes before grilling.

Depending on the size of your shrimp and the heat from your grill, the shrimp should cook in about 5 minutes. Place a pool of the Chipotle Cream Sauce on one side of your plate. Top with the grilled shrimp and drizzle with the Tomato Coulis. Serve with a side of Spanish rice.

Answer 4

these are delicious:

Grilled Shrimp Recipe
2 pounds jumbo shrimps, shelled and deveined, tail left on
1 large clove garlic, crushed
salt
juice of 1 lemon, about 2 to 3 tablespoons
1/4 cup olive oil
garlic butter recipe below


Use scissors to remove shells without disturbing tails. In a glass bowl or food storage bag, combine crushed garlic, salt, lemon juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread marinated shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. If broiling, remove tails. Serve shrimp with garlic butter, for dipping.

Garlic Butter
1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
dash or two hot pepper sauce, or to taste
1 large garlic clove,
crushed salt

In a small saucepan, melt butter; add remaining ingredients. Heat through and serve with the grilled shrimp or other seafood.

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Grilled New Orleans Shrimp

1 1/2 lb large shrimp (21 to 25 per lb)
2 tablespoons olive oil
3 medium garlic cloves, minced
3/4 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
2 teaspoons chili powder
2 teaspoons black pepper
4 teaspoons Worcestershire sauce
1 tablespoon fresh lemon juice

Snip shells of shrimp with scissors down middle of back, leaving tail and first segment of shell intact. Make an incision along length of back where shells are cut and devein, leaving shells in place. (Shells will prevent shrimp from becoming tough on outside when grilled.) Toss shrimp with oil, garlic, and 1/2 teaspoon salt and marinate at cool room temperature 15 minutes.

While shrimp marinate, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 teaspoon salt in a small heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat and stir in lemon juice.

Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over once, until just cooked through, 3 to 4 minutes total. Push shrimp off skewers into a bowl, then pour butter mixture over them and toss to combine well.

Cooks' note:
• Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6 minutes total.

Answer 5

Hawaiian Grilled Shrimp Kabobs

Grilled shrimp skewers are a light and tasty meal for a summer evening. This easy grilled shrimp recipe makes colorful, lowfat shrimp kabobs that are absolutely delicious and make perfect main course luau food because of their use of tropical fruits such as pineapple and papaya. If you plan to make skewered shrimp using wooden skewers, don't forget to soak the skwers in water for at least a couple of hours, preferably overnight.

To make sauce:

Combine juice, sugar, cornstarch, vinegar, soy sauce, garlic and ginger in saucepan. Cook over medium-high heat until mixture comes to a boil and thickens, stirring frequently; set aside.

Preheat broiler. Cut peppers and onion into 1-inch squares. Thread peppers, onion, pineapple, mango and shrimp onto 10 metal skewers. Place kabobs in large glass baking dish. Brush reserved sauce over kabobs.


Circle Kabob Set

This shapely kabob set runs circles around the average, stick-straight skewer with a curve that allows them to fit snugly on any plate. One end of these stainless steel skewers is sharp for piling on the kabob ingredients, and the other end curves into an attractive coiled handle. Great gift for your favorite chef or the owner of that amazing beach house you're visiting this weekend. Sold as a set of four.

To Grill Shrimp Kabobs:

Grill until opaque in center, occasionally brushing with marinade, about 5 minutes.

To Broil Shrimp Kabobs:


Spray rack of broiler pan with nonstick cooking spray. Place kabobs on rack. Broil, 3 to 4 inches from heat, 3 minutes. Turn and brush with sauce; discard any remaining sauce. Broil 3 minutes more or until shrimp turn pink and opaque. Serve with rice. Garnish with onion rings and herbs, if desired.

Ingredients

1 can (6 oz.) pineapple juice
1/3 c. packed brown sugar
4 tsp. cornstarch
1 tbsp. rice vinegar
1 tbsp. reduced-sodium soy sauce
1 clove garlic, minced
1/4 teaspoon ground ginger
1 medium-size green bell pepper
1 medium-size red bell pepper
1 medium onion
1 c. fresh pineapple chunks
1 c. fresh mango or papaya chunks (1 mango, peeled, cut into bite-size pieces)
1 lb. raw large shrimp, peeled and deveined
2-1/2 c. hot cooked white rice
Red onion rings and fresh herb sprigs (optional)

Charcoal Companion Kabob Basket with 6 Skewers

Answer 6

Coat them in olive oil, then sprinkle ground black pepper, sea salt, bread crumbs and lemon juice before grilling.

Answer 7

Go to Culinary Chef at http://www.culinarychef.com for recipes.

Answer 8

marinate and grill quickly, you don't want to overcook