Bbq Shrimp Salad Recipes

Steps:

• For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
• Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
• For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
• For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
• Add mayo; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 min.
• Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp are done.
• Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.

Steps:

• Set grill to medium heat.
• Clean and remove shell from shrimp (leaving tail on).
• In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
• Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
• Place packet on grill and allow to cook 6 to 8 minutes.
• Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
• Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.

Steps:

• In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated. Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper. Pulse to combine. Remove the mixture from the food processor and add it to a large bowl. Reserve a small amount of marinade in another bowl for finishing the shrimp. Toss the shrimp in the marinade and thread them onto skewers. Heat a grill pan to high and cook the skewers for 2 minutes on each side. Remove them from grill and add them to the bowl with the reserved marinade. Add the fennel, arugula and tomatoes. Toss lightly to evenly coat. Arrange the salad on serving plates and sprinkle with Parmesan.

Steps:

• For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl.
• Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour.
• For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth.
• In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges.
• Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder.
• Toss the shrimp in panko and grill until crispy and cooked through.
• Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon.

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.