GRILLED GARLIC AND HERB SHRIMP
Steps:
- Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
- Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
- Remove shrimp from marinade, drain excess, and discard marinade.
- Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.
Nutrition Facts : Calories 336.4 calories, Carbohydrate 10.2 g, Cholesterol 345.6 mg, Fat 15.7 g, Fiber 1.1 g, Protein 37.8 g, SaturatedFat 2.4 g, Sodium 400.8 mg, Sugar 7 g
GRILLED ITALIAN SHRIMP
Looking for a showstopping grilled entrée? Look no further than these salami and shrimp kabobs, served with fresh mozzarella and a drizzle of dressing.
Provided by My Food and Family
Categories Shrimp
Time 22m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat greased grill to medium heat. Mix oil, vinegar and dressing mix in cruet or small bowl as directed on envelope. Thread shrimp and salami alternately on eight skewers.
- Grill kabobs on 5 to 6 min. on each side or until shrimp turn pink.
- Arrange cheese slices on eight serving plates; top each with one kabob. Drizzle evenly with the dressing mixture; sprinkle with basil.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 155 mg, Sodium 1190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
ITALIAN GRILLED SHRIMP
My neighbors made this for a summer picnic and it was delicious. They used an Italian dressing made at a local restaurant. Experiment a little or try Newman's Own Balsamic Vinaigrette.
Provided by KeyWee
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a large zip-lock bag.
- Seal and refrigerate for 4 to 6 hours.
- Thread shrimp and veggies onto metal skewers, alternating as desired.
- Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
- Remove from skewers and serve hot.
- This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.
GRILLED HERB SHRIMP
Steps:
- Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
- Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.
ITALIAN GRILLED SHRIMP SALAD
A delicious grilled shrimp salad!
Provided by Bernice Dray
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
- Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
- Place lettuce on a serving plate. Top with shrimp mixture and serve.
Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.6 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 2.9 g, Protein 14.1 g, SaturatedFat 1.1 g, Sodium 470.3 mg, Sugar 5.4 g
CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP
This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.
Provided by Chef John
Categories Seafood Shellfish Shrimp
Time 3h
Yield 6
Number Of Ingredients 16
Steps:
- Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
- Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
- Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
- Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
Nutrition Facts : Calories 223.2 calories, Carbohydrate 1.9 g, Cholesterol 230.4 mg, Fat 12.6 g, Fiber 0.7 g, Protein 25.1 g, SaturatedFat 1.9 g, Sodium 772.5 mg, Sugar 0.1 g
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