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Grilled Shrimp Recipes
1 cup quality thick
shrimp, peeled and de-veined
Purée all the sauce ingredients in a food processor or blender and set aside. Heat oven to 375° F (190° C).
Wrap each shrimp in a fresh basil leaf, then in a half piece of bacon. Secure with a toothpick.
Place wrapped shrimp on a cookie sheet, brush with butter and bake 8 to 10 minutes, turning halfway through and brushing again with butter. Turn on broiler and brown shrimp on both sides, approximately 2 minutes per side.
Toss with the sauce and serve
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6 Tbsp butter, unsalted
2 tsp garlic, minced
1 Tbsp fresh lemon juice
2 tsp fresh thyme, finely chopped
2 tsp paprika
1/2 tsp kosher salt
1/4 tsp cayenne
1/4 tsp turmeric
32 large shrimp (approx. 1-1/2 lb), with shells
Melt the butter in a small pan over medium heat. Add the garlic and cook, stirring occasionally, until soft, about 2 to 3 minutes.
Remove from the heat and add the remaining marinade ingredients. Stir and allow to cool at room temperature.
Split open the back of each shrimp with a sharp knife and de-vein it. Place the shrimp in a large, re-sealable 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, about 2 to 4 minutes.
Turn shrimp once halfway through grilling time.
Remove shrimp from the grill and serve warm over rice.
Worcestershire sauce, dash
Sauté garlic in butter and remove
from heat. Add lemon juice, salt, pepper, Worcestershire sauce, parsley, and
chives. Stir well and add shrimp.
Be careful not to overcook!
Mix all ingredients except shrimp in shallow glass or plastic dish. Add shrimp, stir, cover, and refrigerate for 1 hour.
Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.
Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
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