Need a good marinade and grill sauce for skewered shrimp....?

Question

Mild to med hot would be great!! Thanks

Answer 1

Shrimp Kabobs in Ginger Marinade

2 tablespoons minced ginger
1 clove garlic, minced
1/4 cup rice wine vinegar
1/2 cup lime juice
2 tablespoons brown sugar
1/4 cup oil
1 tablespoon sesame oil
1 tablespoon chopped cilantro
2 pounds large shrimp, peeled and deveined
1 bunch scallions, cut into 1" lengths
1 large red bell pepper, cut into 1" dice and blanched

In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.

Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.

Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles. Makes 6 servings.
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N’Awlins Barbecue Shrimp
From: Weber's Big Book of Grilling

For the marinade:

6 tablespoons unsalted butter
2 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons finely chopped fresh thyme
2 teaspoons paprika
1/2 teaspoon kosher salt
1/4 teaspoon cayenne
1/4 teaspoon turmeric
32 large shrimp (about 1-1/2 pounds), in their shells

To make the marinade: In a small sauté pan over medium heat, melt the butter. Add the garlic and cook, stirring occasionally, until soft, 2 to 3 minutes. Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.

Using a sharp knife split open the back of each shrimp and devein it. Place the shrimp in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 20 to 30 minutes.

Remove the shrimp from the bag and discard the marinade. Grill over Direct High heat until the shrimp are just opaque in the center and firm to the touch, 2 to 4 minutes, turning once halfway through grilling time. Remove from the grill and serve warm or at room temperature with rice, if desired. Makes 4 servings.

Answer 2

Garlic Skewered Shrimp
by the Editors of Easy Home Cooking Magazine

Garlic Skewered Shrimp
Yield: Makes 4 servingsIngredients:

1 pound raw large shrimp, peeled and deveined
2tablespoons reduced-sodium soy sauce
1tablespoon vegetable oil
3cloves garlic, minced
1/4teaspoon red pepper flakes (optional)
3green onions, cut into 1-inch pieces
Lettuce leaves (optional)

Preparation:
1) Prepare grill or preheat broiler. Soak 4 (12-inch) wooden skewers in hot water 30 minutes. Meanwhile, place shrimp in large plastic resealable food storage bag. Combine soy sauce, oil, garlic and red pepper, if desired, in cup; mix well. Pour over shrimp. Seal bag; turn to coat. Marinate at room temperature 15 minutes.
2) Drain shrimp; reserve marinade. Alternately thread shrimp and onions onto skewers. Place skewers on grid or rack of broiler pan. Brush with reserved marinade; discard any remaining marinade.

Grill, covered, over medium-hot coals or broil 5 to 6 inches from heat 5 minutes on each side or until shrimp are pink and opaque. Serve on lettuce-lined plate, if desired.

Serving Suggestion: For a more attractive presentation, leave the tails on the shrimp.

Nutritional Information:Serving Size: 1 Skewer (without lettuce)
Sodium 464 mg = Protein 20 g
Fiber <1 g = Carbohydrate 2 g
Cholesterol 173 mg = Saturated Fat 1 g
Total Fat 4 g = Calories from Fat 32 %
Calories 128 = Dietary Exchange: Meat 2-1/2

Answer 3

1/3 c. soy sauce
1 tbsp. catsup
1 tbsp. dry sherry
1 tbsp. dark brown sugar
1 med. garlic clove, crushed
3/4 tsp. powdered ginger

Combine all ingredients. For marinade, pour over London broil overnight, turning occasionally. For basting, brush on chicken, spareribs, shrimp or lamb while grilling or broiling. Makes 2/3 cup.