I'm looking for a really good recipe for GRILLED SHRIMP.?

Answer 1

Linguine with Grilled Shrimp

Ingredients:
3/4 pound medium shrimp, peeled and deveined
Salt and coarsely ground pepper to taste
3 cups cooked linguine (about 1 1/2 cups uncooked)
1 teaspoon olive oil
3 cloves garlic, minced
1 tablespoon dried basil
4 Roma tomatoes, seeded and coarsely chopped
3/4 cup pitted black olives, quartered
1/4 cup freshly grated parmesan cheese

Thread shrimp onto skewers and sprinkle with salt and pepper to taste. Grill over a medium heat about 3 minutes per side or until white. Remove from skewers and keep warm.

Heat oil in a large skillet over medium heat until hot. Sauté garlic and basil until tender. Add tomatoes, black olives, and shrimp and heat through. Toss all ingredients together and sprinkle with Parmesan cheese.

Answer 2

Marinated Grilled Shrimp

INGREDIENTS
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
DIRECTIONS
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Answer 3

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE grilling them in their shells will help retain flavor and the natural juices.

1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 1/2 pounds uncooked large shrimp, unpeeled

1/4 cup olive oil
2 tablespoons dry white wine
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon dried crushed red pepper

Roasted Garlic-Herb Sauce

Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.

Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.

Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.

Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

Makes 6 servings.

Answer 4

Grilled Garlic Shrimp:

40 min 30 min prep
6-8 servings

lbs shrimp, peeled,deveined
2 cloves garlic, minced
salt, to taste
1 dash Worcestershire sauce
1/2 cup butter
3 lemons, juice of
pepper, to taste
1-2 tablespoon chives

1. Light fire, and let coals ash, you want a slow-med fire.
2. Saute garlic in butter.
3. Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives.
4. Stir.
5. Add shrimp.
6. Marinate for 30 minutes.
7. Put shrimp on skewers.
8. Put foil on grill and lay shrimp skewers on foil.
9. Grill for 6-10 minutes or until done.

Answer 5

heres a couple
Chipotle Grilled Shrimp Recipe

Ingredients

3 canned chipolte peppers in adobe sauce
2 garlic cloves, minced
1/4 cup CARAPELLI® Extra Virgin Olive Oil
1/4 cup fresh lime juice
1/2 teaspoon salt
1 pound large shrimp, peeled and deveined**
Servings: 4
Prep Time: 1 hour
Cook Time: 30 minutes

Directions

In blender, combine chilies, garlic, olive oil, lime juice and salt. Process until smooth.

Place mixture in large plastic food storage bag. Add shrimp. Marinate shrimp in refrigerator for 1 hour.

Prepare grill. Wearing rubber gloves, remove shrimp from marinade. Thread shrimp onto skewers. Grill shrimp over medium-high heat for 2-3 minutes turning once until shrimp are pink and just firm.

**Scallops may also be substituted for the shrimp.





Grilled Shrimp with Rémoulade Sauce Recipe

Sauce
- 1/2 cup mayonnaise
- 1 tablespoon capers, drained and chopped
- 1 tablespoon sweet pickle relish
- 1 tablespoon fresh tarragon, finely chopped
- 2 teaspoons shallots, minced
- 1 teaspoon tarragon vinegar
- 1 teaspoon garlic, minced
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon paprika
- 1/8 teaspoon kosher salt

Shrimp
- 40 large shrimp, approximately 2 pounds, peeled and deveined
olive oil
salt and pepper to taste

Serving Description: 1 skewer


Directions

Sauce:
In a medium bowl, whisk sauce ingredients.
Refrigerate until ready to use for up to 24 hours.
Shrimp:
Thread shrimp onto skewers through the head and tail to secure them properly.
Lightly brush or spray shrimp with oil and season with salt and pepper.
Grill over direct high heat until shrimp are firm to touch and just turning opaque (2-4 minutes). Turn once during cooking.
Serve warm with sauce

Answer 6

GRILLED SHRIMP

1 lb peeled, deveined shrimp (any size)
olive oil
paprika
garlic salt
Old Bay Seasoning
1 lime

Drizzle enough oil over the shrimp to coat. Sprinkle paprika, garlic salt and Old Bay, to taste (I use about 1/2 teaspoon of each for 1 lb of shrimp).
Place on wooden skewers which have been soaked in water for 1 hour.

Put on grill, cooking until shrimp tails turn white. Flip and cook for 1 1/2 to 2 minutes more (depending on size).

Squeeze lime over the cooked shrimp and serve as an appetizer, or add to corn tortillas for shrimp tacos.


BONEFISH GRILL BANG BANG SHRIMP

2 pounds peeled and deveined jumbo or large shrimp
1 teaspoons salt
2 well beaten eggs,
3/4 cup milk
1/2 teaspoon salt
3/4 cup yellow cornmeal
3/4 cup flour
3/4 teaspoon baking powder
oil for deep frying
Dinni’s Select Bang Bang Sauce (from www.dinnisselect.com)


Note: since the sauce is giving the unique taste of fresh peppers, do not substitute the brand of sauce. however if you are in hurry you can substitute the shrimp with store bought pre-battered frozen shrimp.
Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room temperature for 12 minutes. Combine eggs, milk, cornmeal, flour, baking powder in mixing bowl; mix until smooth.

Heat oil in deep fryer to 350°F. Add batter to the bowl with shrimp; stir till the shrimp is well coated with batter. Drop shrimp in the deep fryer and fry till golden brown (about 3 minutes).

In a separate bowl or a large zip lock bag, empty one 12 oz. bottle of Dinni’s Select Bang Bang Sauce. Drop the fried shrimp in and stir till all the shrimp is coated with the sauce.

Garnish with fresh green or red hot peppers and serve with a side of Dinni’s Select Bang Bang Sauce for dipping.

Answer 7

Try bacon wrapped grilled shrimp

Soak shrimp in balsamic vinegar and spices of your choosing all day.

Cut thawed, uncooked bacon in half and wrap 1/2 around shrimp. You can either use a toothpick, or tuck bacon end in. If you use a toothpick, make sure to use reynolds wrap on grill so that it doesn't catch fire!

Answer 8

Spicy Grilled Shrimp

Serves 3

Ingredients:

15 each shrimp, jumbo, 16-20 count, peeled and de-veined
1/2 cup olive oil
1/2 cup peanut oil
2 teaspoons jalapeno peppers, minced
1 teaspoon crushed red pepper
1/2 cup lemon juice
1 teaspoon freeze-dried green peppercorns, crushed
Salt and pepper, to taste
3 each lemon wedges

Preparation:

Combine all ingredients, except the shrimp and lemon wedges, in a bowl and mix well with a whisk.

Place the shrimp in the marinade and refrigerate overnight.

It's best to grill these on your outside grill for about 8-10 minutes, turning often and basting with the marinade. Serve with lemon wedges.


Honey-Grilled Shrimp
Florida

Makes 4 servings

Ingredients:

1 pound Wild American shrimp, peeled and deveined
1 cup Florida lime juice
1 cup Florida honey
1 teaspoon white pepper

Preparation:

Thread shrimp evenly on wooden skewers. Combine remaining ingredients and brush on both sides of shrimp. Place shrimp on grill, 4 to 6 inches above coals that have lost their flame, have a red glow and a thin layer of white ash. Grill 2 to 3 minutes, then baste top sides with honey mixture. Turn shrimp and grill an additional 2 to 3 minutes, or until shrimp are opaque.



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.


Grilled Shrimp Wrapped in Bacon

Ingredients

(4 servings)

20 Med shrimp; cleaned deveined
10 Strips bacon; raw, cut in ha
3 Red or yellow sweet peppers;
4 tb Extra-virgin olive oil
2 tb Balsamic vinegar
1 tb Pommery mustard
Sprig fresh thyme
1 Head radicchio
1 Head endive
1 Head Bibb lettuce


Instructions

Wash and dry the radicchio, endive and lettuce. Tear into bite-size pieces and set aside. Wrap each shrimp tightly in 1/2 strip of bacon. Grill in skillet or over charcoal grill until crisp, 3-5 minutes, turning once. Cover to keep warm. Seed peppers and cut into thin julienne strips. Set aside. Combine oil, vinegar, mustard and thyme in a jar. Cover and shake well. Place greens and peppers in a bowl. Add shrimp. Toss gently with the vinaigrette. Serve in shallow bowls, arranging greens first, and 5 shrimp on top of the greens.

Answer 9

Grilled Grapefruit-Marinated Shrimp
3¼ hours 15 min prep
Change to: batch US Metric
12 jumbo shrimp, cleaned and split lengthwise
3 whole grapefruits
1/2 cup olive oil
3/4 cup cilantro, chopped
3 jalapeno peppers, chopped with seeds
6 scallions, chopped
1 cup extra-dry vermouth
salt and pepper
Submerge the zests of the grapefruit in olive oil and heat up to 160 degrees for five minutes.
Put oil and remaining ingredients in a shallow glass dish and submerge shrimp in it. Cover with plastic and refrigerate. Marinate shrimp for at least 3 hours so flavors can penetrate. Remove shrimp from marinade and place on a paper towel before grilling.
Grill for 1 1/2 minutes on each side over hot coals.
Season with salt and pepper if desired.


Grilled Spicy Garlic Shrimp
1½ hours 1 hour prep
Change to: servings US Metric
Brining Solution
1 cup kosher salt
6 tablespoons sugar
2 quarts water
Recipe
3 cloves garlic, peeled and chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 1/2 tablespoons olive oil
2 1/2 teaspoons lemon juice
2 lbs large shrimp, brined for 20-25 min
Prepare brining solution and brine shrimp for 20-25 minutes -- remove shrimp feet and devein with shells left on (this isn't absolutely necessary but it does seem to result in moister grilled shrimp), rinse and dry.
Using mortar& pestle smash garlic and salt into a smooth paste.
Add cayenne and paprika and mix well.
Add olive oil and lemon to form a thin paste.
(NOTE: Make sure the paste isn't too loose or it will not cling to the shrimp.) Toss shrimp with paste until evenly coated.
(This mixture can be covered and refrigerated for up to an hour before grilling).
Grill until shells are bright pink- 2-3 minutes per side.


Grilled Ginger Shrimp
3¼ hours 3 hours prep
Change to: servings US Metric
1 cup minced green onions with tops
1/2 cup salad oil
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup grated gingerroot
1/4 cup lemon juice
1 tablespoon sugar
4 lbs shrimp, peeled,deveined
Soak 16 bamboo skewers in water.
Pour mixture of green onions, salad oil, soy sauce, sherry, gingerroot, lemon juice and sugar over shrimp in nonreactive dish, turning to coat.
Marinate, covered, in refrigerator for 2 to 3 hours, stirring occasionally.
Drain, discarding marinade.
Thread shrimp on skewers.
Grill over medium-hot coals for 3 minutes per side or until shrimp turn pink, turning once.


Cilantro Pesto Grilled Shrimp
51 min 45 min prep
Change to: servings US Metric
1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
San Antonio Cilantro Pesto
3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
2 tablespoons pine nuts
1 teaspoon minced garlic
1 pinch ground cumin
salt & freshly ground black pepper, to taste
1/2 cup extra virgin olive oil
Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
Set aside to marinate for 30 minutes.
Preheat a grill to high heat, or preheat the broiler.
Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
Remove the shrimp from the skewers and place them in bowl.
Toss with the remaining 6 tablespoons pesto, and serve immediately.
For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
Makes about 3/4 cup.