Grilled Marinated Shrimp Recipes

Steps:

• In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
• Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Steps:

• In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking).
• Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
• Refrigerate for 2 hours.
• Soak the wooden skewers in cold water 30 minutes before threading.
• Set grill heat to medium-low.
• Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
• Grease the grill grate.
• Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.

Steps:

• Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour.
• Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers.
• Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.

Steps:

• Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
• Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
• Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
• Serve the shrimp with the reserved lemon wedges and hot sauce.

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

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.

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Steps:

• Mix together the olive oil, fresh lime juice and seasonings in a bowl.
• Split the shrimp up the back with a sharp knife to allow the marinade to penetrate. Leave the shell on, but try to remove the vein.
• Add the raw shrimp to the marinade and refrigerate, covered, for about two to three hours.
• Remove from the marinade and grill the shrimp for about 4-5 minutes, until done. Make sure not to overcook your shrimp or they will be rubbery.
• *You can also broil the shrimp indoors. It would take about 8 minutes*.
• Serve on a big platter with lime wedges.
• Peel and eat!

Steps:

• Mix all ingredients and let stand for at least 4 hours.
• Grill shrimp for 3 minutes on each side.