Grilled Red Pepper Shrimp Recipes

Steps:

• Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
• Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.
• Preheat grill for medium-high heat.
• Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.

Steps:

• Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
• Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
• With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
• In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
• Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
• Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
• Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
• Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
• Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

Steps:

• In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
• Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
• Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
• Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
• Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
• To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.

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.