BRINED LEMON-GARLIC SHRIMP SKEWERS
Steps:
- 1. mix salt and sugar in bowl and add shrimp, mixing to coat. Cover and chill 45-60 min (don't do too long). Rinse shrimp well and drain; also rinse and dry bowl. 2. return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat. Thread shrimp on skewers. 3. lay shrimp skewers on an oiled BBQ grill over high heat; close lid on grill. Cook, turning once until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Serve with lemon wedges.
SPICY LEMON SHRIMP SKEWERS
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
- Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
- Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.
Nutrition Facts : Calories 140 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 59 milligrams, Sodium 539 milligrams, Carbohydrate 4 grams, Fiber 0.5 grams, Protein 7 grams, Sugar 3 grams
LEMON GARLIC SHRIMP SKEWERS
This is a great recipe from the July 2005 issue of Sunset Magazine. Can substitute 1 tbs of minced garlic for 2 cloves fresh garlic. Soak wooden skewers 2-3 hours prior to grilling (soaking time not included in preparation time listed in recipe).
Provided by Obag6142
Categories < 4 Hours
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix salt and sugar; add shrimp and stir to coat.
- Cover and chill 45 mins to 1 hour.
- Rinse shrimp well and drain; also rinse and dry bowl.
- Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
- Thread shrimp on soaked wooden skewers.
- Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.
LEMON, GARLIC AND BASIL SHRIMP SKEWERS
Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.
Provided by Leslie
Categories Canadian
Time 9m
Yield 4 skewers
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
- Add shrimp and stir to coat.
- Marinate, covered and refrigerated, for about 45 minutes.
- Grease grill and preheat barbecue to high.
- Thread shrimp onto skewers and sprinkle both sides lightly with salt.
- Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
- Remove, place on a platter and sprinkle with basil.
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- In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl.
- Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C.
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