Grilled Grapefruit-Marinated Shrimp

Skewered Roasted Garlic Shrimp

Florida Barbecued Shrimp

Spicy Grilled Shrimp

Grilled Shrimp With Spicy Tomato Horseradish Dip

Grilled Shrimp With Roasted Corn And Black Bean Salsa

Grilled Shrimp with Piri-Piri Sauce

Grilled Shrimp With Oregano And Garlic Chips

Grilled Shrimp Kebabs With North Indian Dried Spice Butter Lash

Grilled Shrimp In Lemon Leaves - Gamberoni Alle Foglie Di Limone





Grilled Grapefruit-Marinated Shrimp





1 dozen jumbo shrimp, cleaned and split lengthwise

3 whole grapefruits

1/2 cup olive oil

3/4 cup chopped cilantro

3 jalapeno peppers, chopped with seeds

6 chopped scallions

1 cup extra-dry vermouth

Salt and pepper to taste



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.









Skewered Roasted Garlic Shrimp



1 Envelope Good Seasons Roasted Garlic Salad

Dressing Mix

1/4 cup oil

1/4 cup white wine vinegar

3 Tbsp. dry white wine

1 lb. large shrimp, cleaned

Whole medium mushrooms

Onion wedges



Mix salad dressing mix, oil, vinegar and wine until well blended. Reserve
1/4 cup

dressing mixture. Arrange shrimp and vegetables on skewers. Pour remaining
dressing

mixture over kabobs; cover. Refrigerate 30 to 60 minutes to marinate. Drain;
discard

dressing mixture. Place kabobs on grill over medium-hot coals. Grill 3 to 4
minutes

on each side or until shrimp turn pink, turning and brushing occasionally
with

reserved dressing mixture.







Florida Barbecued Shrimp



(from Jane Butel's _Finger Lickin', Rib Stickin', Great Tastin', Hot

& Spicy Barbecue_)



1/3 cup freshly-squeezed lemon juice

1/3 cup freshly-squeezed orange juice

1/3 cup chili sauce (ketchup-type)

1 clove garlic, minced

1 tsp. dry mustard

Tbsp. Worcestershire sauce

1/4 cup honey

1/4 cup vegetable oil

1/4 tsp. paprika

salt and freshly-ground black pepper, to taste

1-1/2 lbs. large shrimp, peeled and de-veined



Combine all ingredients except shrimp in a blender and blend thoroughly.
Pour over

shrimp in a bowl and marinade in the refrigerator for 1 hour, stirring once
or

twice. Prepare the barbecue. When coals are ready, cover the grill with
heavy-duty

aluminum foil (puncture it with plenty of holes for ventilation) and
position it 4

inches above the coals. Spread shrimp evenly on foil-covered rack. Cook 1
minute,

brush with barbecue sauce, and turn. Brush again with more sauce. Shrimp
cook

quickly and should be ready within 5 minutes. Serves 2-3.

















Spicy Grilled Shrimp



GC Daily Recipe - 7.16.01 - TGCmagazine.com



Prep Time: 25 Minutes - Cost: $$

Servings: 4 - Difficulty Level: 3



16 jumbo shrimp, raw, peeled, deveined, rinsed

1 Tbsp olive oil

2 garlic cloves, pressed

1 tsp fresh ginger, peeled, minced

1/2 tsp dried crushed red pepper

1/4 cup fresh cilantro, chopped

Lemon wedges



Soak 4 long bamboo skewers in water for about 25 minutes

Combine olive oil, garlic, ginger and crushed red pepper in a

mixing bowl.

Add shrimp, tossing to coat well with the spicy oil mixture.

Refrigerate for 1-2 hours.

Prepare barbecue to medium-high heat.

Thread 4 shrimp on each of the 4 skewers. Grill just until

cooked through, about 3 minutes per side.

Sprinkle shrimp with chopped cilantro. Garnish with lemon and

serve immediately over a bed of rice.







Grilled Shrimp With Spicy Tomato Horseradish Dip



Recipe courtesy Bobby Flay



20 large shrimp, shells removed, deveined

2 tablespoons olive oil

1 tablespoon finely chopped garlic

1 teaspoon finely chopped fresh thyme

Salt and freshly ground pepper

6 plum tomatoes, cut in half, seeds removed and grilled

2 tablespoons of prepared ketchup

1/4 cup fresh horseradish

2 tablespoon fresh lime juice

2 tablespoon fresh lemon juice

Dash of hot pepper sauce

2 dashes of Worcestershire sauce

Salt and freshly pepper



Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove

from marinade and season with salt and pepper to taste. Grill for 2 to 3

minutes on each side. Serve with the spicy tomato dip. Place all

ingredients in the bowl of a food processor and process until almost

smooth. Season with salt and pepper to taste.









Grilled Shrimp With Roasted Corn And Black Bean Salsa



2 ears fresh corn, husked

1 tomato, cored, seeded, chopped

1 cup drained canned black beans

1/2 small red onion chopped

1/2 bunch fresh cilantro, leaves chopped

1/2 fresh lime, juiced

2 jalapeno chilies, seeded and minced

1/2 teaspoon ground toasted cumin seeds

1/4 cup dry white wine

2 tablespoons olive oil

1 1/2 pounds large uncooked shrimp, peeled, deveined



Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium

high heat). Grill corn until just tender and brown in spots, turning

frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels

to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1

jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine,

olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large

bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours,

stirring occasionally.



Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo

skewers. Sprinkle with salt and pepper. Grill until just cooked through,

about 2 minutes per side. Spoon salsa on platter. Top with shrimp

skewers.



Yield: 4 servings







Grilled Shrimp with Piri-Piri Sauce





Cooking Light

Portuguese immigrants who settled along the Massachusetts coast brought

with them seafood recipes liberally seasoned with peppers, garlic, and

herbs. Piri-piris are small, hot red peppers; any similar chile pepper

works fine.



Grilled shrimp:

3 pounds jumbo shrimp

1/4 cup dry white wine

1 tablespoon extra-virgin olive oil

6 garlic cloves

5 small hot red chile peppers, seeded and thinly sliced



Piri-piri sauce:

1/2 cup white wine vinegar

1/4 cup extra-virgin olive oil

1/2 teaspoon salt

4 small hot red chile peppers, seeded and chopped

Cooking spray



Prep Time: 3 hours, 20 minutes

Cooking Time: 14 minutes



To prepare grilled shrimp, peel shrimp, leaving tails intact. Starting

at tail end, butterfly each shrimp, cutting to, but not through,

backside of shrimp. Combine shrimp, wine, 1 tablespoon oil, garlic, and

thinly sliced peppers in a large zip-top plastic bag. Seal and marinate

in refrigerator 3 hours, turning bag occasionally.

To prepare piri-piri sauce, combine vinegar, 1/4 cup oil, salt, and

chopped peppers; stir well with a whisk.



Prepare grill.

Remove shrimp from bag; reserve marinade. Thread shrimp onto each of 6

(12-inch) skewers. Place skewers on grill rack coated with cooking

spray. Grill 7 minutes on each side or until done; turn and baste

frequently with reserved marinade.

Remove shrimp from skewers; toss with 1/4 cup piri-piri sauce.



YIELD: 6 servings (serving size: 5 ounces shrimp)











Grilled Shrimp With Oregano And Garlic Chips



Bobby Flay



16 large shrimp, shelled, deveined

1/2 cup olive oil

3 cloves garlic, coarsely chopped

2 tablespoons fresh oregano

2 tablespoons fresh flat leaf parsley

1 teaspoon red pepper flakes

Salt and freshly cracked pepper

2 cups canola oil

6 cloves garlic, finely sliced



In a medium bowl, combine the shrimp with the olive oil, garlic and

oregano, parsley, red pepper flakes, and salt and pepper. Let marinate 1

hour. Place the canola oil in a small saucepan and heat to 350 degrees,

add the garlic slices and fry until lightly golden brown. Remove with a

slotted spoon and drain on paper towels. Preheat grill. Remove shrimp

from marinade and grill for 2 to 3 minutes on each side until cooked

through. Place on a platter and top with garlic chips.



Prep Time: 1 hours 30 minutes

Cooking Time: 15 minutes







Grilled Shrimp Kebabs With North Indian Dried Spice Butter Lash





Gourmet

Magazine



1/4 cup minced onion

1/2 stick (1/4 cup) plus 3 tablespoons unsalted butter, softened

1 Tablespoon North Indian Dried Spice mixture, or to taste (recipe to

follow)

2 tablespoons minced bottled Major Grey's Chutney

1/4 teaspoon white pepper

8 (8-inch) wooden skewers, soaked in cold water for 10 minutes

32 large shrimp (about 2 pounds), shelled, leaving the tails intact, and

deveined

8 slices of lean bacon

3 tablespoons minced fresh parsley leaves



In a small skillet cook the onion in 3 tablespoons of the butter over

moderately low heat, stirring, until it is softened, stir in the North

Indian Dried Spice powder, the Major Grey's Chutney, and the white

pepper, and let the mixture cool. In a bowl cream together the remaining

1/2 stick butter and the North Indian Dried Spice butter. Transfer

mixture to a piece of waxed paper. Using the paper as a guide, roll the

butter into a log and chill it for at least 1 hour or overnight.



Thread each skewer with 4 of the shrimp, lacing the bacon between each

shrimp, and grill the kebabs on an oiled rack set about 4 inches over

glowing coals for 4 to 5 minutes on each side, or until the shrimp are

pink and the bacon is crisp. Transfer the kebabs to plates, top them

with slices of the North Indian Dried Spice butter, and garnish them

with the parsley



Yield: 4 servings

Prep Time: 1 hours 30 minutes

Cooking Time: 45 minutes

Difficulty: Easy







Grilled Shrimp In Lemon Leaves - Gamberoni Alle Foglie Di Limone

Mario Batali



1 cup plus 1/4 cup extra-virgin olive oil

3 lemons, zested and juiced

1/2 teaspoon plus 1/2 teaspoon salt

2 tablespoons Sambucca or other anise liqueur

2 teaspoons fennel seeds, plus 1 teaspoon, crushed

12 to 18 large prawns, shelled, with veins removed from head end

6 to 9 fresh lemon leaves



Preheat the grill or broiler.

In a small saucepan, heat 1 cup olive oil to almost boiling, the remove

from heat and add the juice and zest of 2 lemons, 1/2 teaspoon salt, the

Sambucca and 2 teaspoons fennel seeds. Cover the pan and let rest for 30

minutes.

Meanwhile, place the prawns in a large bowl. In a small bowl, combine

1/4 cup olive oil, juice and zest of 1 lemon, 1/2 teaspoon salt and

crushed fennel seeds and mix well. Pour this mixture over the prawns and

rub each prawn with the mixture to coat well. Return the scented oil to

the stove and heat gently until it is very warm but not hot.

Wrap 2 prawns in each lemon leaf, securing each packet with toothpicks.

Grill or broil each packet for 2 minutes. Turn the packets with tongs

and grill for 1 minute on the other side. Serve immediately with the

warmed oil.

Yield: 6 servings



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