Bbq Shrimp Scampi Recipes

Steps:

• With a sharp knife, cut shrimp in half so that the meat is exposed in the shell.
• In a small saucepan, heat olive oil and lightly fry the garlic until just softened. Add butter and Oregano. Heat until butter has melted.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Lay shrimp out on a tray and brush generously with the butter mixture. Grill shrimp until lightly golden.

Steps:

• In a large bowl, whisk the first five ingredients. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until shrimp turn pink, turning once. Serve with rice; sprinkle with parsley.

Steps:

• Put the shrimp in a large baking dish.
• Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
• Light a grill to high heat.
• Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.
• Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

Steps:

• Heat the grapeseed oil in a small saucepot over medium heat and saute onion until translucent. Add garlic and saute for 2 more minutes. Stir in ketchup, mesquite seasoning and cayenne pepper. Reduce heat to low, cover and let simmer for 15 minutes.
• For the shrimp scampi:
• Heat grapeseed oil over medium heat in a skillet and add garlic, celery, red bell pepper, green bell pepper, thyme and parsley. Cook for about 5 to 10 minutes until vegetables soften and flavors are integrated. Stir in shrimp and cook until they are just pink and opaque. Do not overcook shrimp. Remove to a platter. Spoon sauce over and sprinkle with parsley.

Steps:

• Combine the shallots, five garlic cloves, and 2 tablespoons of the oil in a mini-food processor. Process to make a smooth paste.
• Pour 6 tablespoons olive oil and the remaining garlic into a large skillet over medium-high heat. Let the garlic sizzle for a minute, then add half of the shrimp and all of the thyme sprigs. Season with ½ teaspoon salt, and cook until the shrimp are seared but not fully cooked, about 1 to 2 minutes. Remove to a plate, and repeat with the remaining shrimp and another ½ teaspoon salt. Remove the shrimp and thyme from the skillet to the plate.
• Add the remaining 4 tablespoons olive oil and the garlic-shallot paste to the same skillet set over medium heat. Cook, stirring constantly, until the paste has dried out and begins to stick to the bottom of the skillet, about 2 to 3 minutes. Return the thyme to the skillet, and pour in the white wine, lemon juice, the remaining 1½ teaspoons salt, 4 tablespoons of the butter, and 1 cup water. Bring the sauce to a rapid boil, and cook until reduced by half, about 4 to 5 minutes.
• When the sauce has reduced, whisk in the remaining butter and return the shrimp to the pan. Cook and toss until the shrimp are coated with the sauce and just cooked through, about 2 to 3 minutes. Stir in the parsley. If the sauce still seems too thin, stir in the bread crumbs and bring to a boil just to thicken. Serve immediately.

Steps:

• In a medium, non-reactive bowl, combine the olive oil, lemon juice, parsley, garlic, black pepper and crushed red pepper.
• Set aside.
• Thread thawed shrimp onto skewers and cover with marinade for 30 minutes.
• Preheat grill for high heat.
• Grill, brushing occasionally with extra marinade, for about 2 to 3 minutes on each side, or until done.