Butterflied Grilled Garlic Shrimp Recipes

Steps:

• Combine butter, garlic,onions and lemon pepper Add shrimp, tossing to coat.
• Marinate for 30 minutes in refrigerator.
• Preheat gas grill to medium heat.
• Pour shrimp mixture into foil pie pan and grill for 5 minutes or until shrimp are pink and curled.

Steps:

• Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
• Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
• Soak wooden skewers in cold water while shrimp is marinating.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Steps:

• Preheat griddle or grill pan over high heat.
• Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat.
• Brush shrimps with oil, season with salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque.
• Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

Steps:

• On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
• In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
• Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.

Steps:

• Devein shrimp by making a shallow cut lengthwise along the outside curve.
• Remove sand vein.
• Press each shrimp flat into a butterfly shape.
• Mix remaining ingredients, except 1/2 half of the lemon slices, and pour over shrimp.
• Cover and refrigerate at least 1 hour.
• Remove shrimp and reserve marinade.
• Arrange shrimp in a lightly greased hinged wire grill basket.
• Grill 4 inches from hot coals (or over medium heat in a gas grill) for about 6-10 minutes, turning basket and brushing shrimp 2-3 times with reserved marinade, until shrimp is pink.
• Garnish with remaining lemon slices.