Does anyone have a really good recipe for grilled shrimp?

Answer 1

SPICY LIME-GINGER GRILLED SHRIMP

MARINADE AND DRESSING:

3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil
1 European cucumber, halved and seeded
4 carrots, peeled
1 head red leaf lettuce
2 tablespoons finely chopped cilantro


Leave a small portion of the cucumber peel on, if tender to add more color and nutrition. This can be done easily by peeling off portions in strips, leaving some strips of green attached. 1. If using bamboo skewers, soak in cold water for at least 1 hour. This will prevent them from burning when grilled.
2. Combine the lime juice, ginger, garlic, shallots, cilantro, salt, black pepper, red pepper flakes, and marmalade in a small mixing bowl. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste and adjust seasoning.

3. Thread the shrimp on short wooden skewers (4-6 to a skewer), and lay them flat in a shallow, non-aluminum dish. Pour half of the marinade over the shrimp and marinate for 1/2 hour, turning once or twice.

4. Meanwhile, shred the cucumber and carrots using the shredding blade of a food processor. Place in a medium mixing bowl. Add enough of the remaining marinade to moisten the vegetables; reserve the rest for dipping.

5. When ready to serve, prepare the barbecue for medium high heat grilling and place the skewered shrimp flat on the grill. Baste each side with the marinade and grill until just cooked, about 3 minutes on each side.

6. Arrange the red leaf lettuce on a 12 inch platter and mound the cucumber and carrot mixture on top. Place the skewered grilled shrimp on top of the vegetables and let guests help themselves, using small plates. Or arrange each serving separately, placing a lettuce leaf on each plate, adding the vegetable mixture, and then the shrimp, removed from skewers and arranged in a circle.

Garnish with the chopped cilantro and pass the remaining marinade for dipping.

ADVANCE PREPARATION: The marinade may be made a day in advance and refrigerated. The vegetables may be shredded and lightly dressed up to 4 hours in advance.

Answer 2

Tequila Grilled Shrimp

Serve with fresh grilled tortillas, black bean salad and margaritas of course!

Serves: 6

Ingredients:

2 pounds large shrimp, unpeeled
1/4 cup fresh lime juice
1/4 cup tequila
2 medium garlic cloves, minced
2 medium shallots, finely chopped
2 teaspoons cumin
salt and freshly ground black pepper
1/2 cup olive oil
Lime slices
1 bunch watercress
1. If using bamboo skewers, soak them in cold water for at least 1 hour. This will prevent them from burning when grilled.

2. Thread the shrimp on the skewers (3 to 4 to each skewer). Lay in a shallow, non-aluminum dish, large enough to hold the skewered shrimp.

3. To prepare the marinade: Whisk together the limejuice, tequila, garlic, shallots, cumin, salt, and pepper. Slowly add the olive oil, whisking until combined. Taste for seasoning.

4. Pour over the shrimp and marinate for at least ½ and up to 4 hours.

5. Prepare the barbecue for medium-heat grilling.

6. Grill the shrimp on each side for about 4 minutes or to desired doneness. Remove from the grill and take the shrimp off the skewers. Garnish with the fresh watercress and lime slices. Serve with the salsa immediately.

Answer 3

Grilled Shrimp

Grilled shrimp recipe with garlic.
INGREDIENTS:
2 pounds jumbo shrimps, shelled and deveined, tail left on
1 large clove garlic, crushed
salt
juice of 1 lime or lemon
1/3 cup olive oil
garlic butter, below
PREPARATION:
Use scissors to remove shells without disturbing tails. In a non-reactive bowl, combine crushed garlic, salt, lime juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. Remove tails if cooking under broiler.
Serves 4.
Garlic Butter for Dipping

1/2 cup butter
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice (about 1/2 lemon)
1/8 teaspoon hot pepper sauce
1 large garlic clove, crushed
salt
In a small saucepan, melt butter. Add remaining ingredients; heat for 1 minute. Serve with shrimp or other seafood.

Answer 4

Low Calorie Grilled Shrimp components 2 cups beer 2 tbsp. chopped scallions a million tbsp. chopped parsley 2 tsp. dry mustard a million/8 tsp. garlic powder a million/2 tsp. black pepper 2 lbs. uncooked shrimp, shelled and deveined instructions combine beer, scallions, parsley, mustard, garlic powder and black pepper in a extensive bowl. upload the shrimp to the bowl and refrigerate, if obtainable, in one day, stirring from time to time. Drain shrimp and reserve the marinade. Thread shrimp on skewers and grill below a warm broiler or over coals approximately 2 minutes on the two factors, basting with the marinade. Makes 25 appetizer servings or 8 important-course servings. nutritional tips energy in line with Serving: 32 fat: 0 g ldl cholesterol: 40 5 mg Protein: 6 g Carbohydrates: a million g nutritional Fiber: 0 g Sodium: 212 mg -----------------uncomplicated Grilled Shrimp components: 2 lbs super Shrimp a million Tbsp chopped Garlic a million/4 cup clean Parsley 4 drops warm Sauce a million cup Olive Oil a million tsp Salt a million Tbsp Oregano a million Tbsp Tomato Paste 4 Tbsp Lemon Juice Pepper, to style instructions: combine all components in a tumbler dish. Marinade 2 hours at room temperature. Broil 3 to 4 inches from warmth for 3 minutes. turn and broil a pair of million to 2 minutes greater. do no longer over cook dinner or shrimp will make stronger. Grilled shrimp could nicely be served over rice or your well known pasta.

Answer 5

there are some easy short time marinades available at the grocery store...like lawrys marinade for seafood..they are good...you could also just throw some italian dressing in a big freezer bag, throw in the shrimp, shake it up a bit...then put them on skewers to grill. Keep the leftover in the bag and bast as you grill until done...it only takes a few minutes a side for the shrimp.

Answer 6

GARLIC GRILLED SHRIMP

2 lbs. lg. shrimp, unpeeled
1/2 c. butter
1/2 c. olive oil
1/4 c. fresh parsley, snipped
1 tbsp. minced green onion
3 cloves garlic, minced
1 1/2 tbsp. lemon juice
Coarsely ground black pepper

Peel shrimp, leaving tails on; devein and butterfly. Combine all ingredients except shrimp in large shallow dish. Add shrimp, tossing well to coat. Cover and marinate for 1 hour, stirring occasionally. Cook on heavy duty foil on grill with marinade until pink, 6 to 8 minutes, tossing occasionally.

Answer 7

I like to marinate shrimp in spicy garlic italian dressing & then grill on bamboo skewers, soaked in water. Peel & devein shrimp,leaving tails on. Grill over medium coals 3 - 5 minutes each side & serve on a bed of wild rice w/ garlic butter for dipping.......Yummy!

Answer 8

I soak em real good in lemon juice and Italian dressing
Put about 7 on a spear and rub butter on them while grilling
only 4 minutes each side.