Grilled Shrimp Pili Pili Recipes

Steps:

• Shell, devein and wash shrimp, leaving tails intact. Dry thoroughly on paper towels.
• In a small bowl, combine the chile, garlic, lemon juice, salt and pepper to taste, and the peanut oil.
• Place shrimp in a large bowl, and pour the oil mixture over the shrimp, coating the shrimp well. Cover bowl, and place in the refrigerator at least three hours, and stir occasionally.
• Preheat the broiler (or grill). Remove the shrimp from the marinade and place in a single layer on a tray under the broiler, or in a grill basket for the grill. Cook about 2 minutes per side, until the shrimp are pink.
• Serve with hot rice and garnish with a lemon quarter.

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

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:

• Shell the shrimp, leaving the tail "fins" intact. Devein.
• In a small bowl, whisk together chile, garlic, lemon juice and half the oil.
• Drizzle in the remaining oil, whisking. Add salt and pepper to taste.
• Place the shrimp in a large bowl or ziploc baggie. Pour over the oil mixture, making sure that all shrimp are covered.
• Refrigerate at least 3 hours, stirring occasionally.
• Preheat the broiler or grill.
• Cook shrimp for 2 minutes on each side, or until pink.

Steps:

• Mix the pepper paste, garlic, cilantro, wine and olive oil in a bowl.
• Toss in the shrimp and give them a turn.
• Let stand 1/2 hour.
• Thread on the soaked skewers.
• Place the skewered shrimp over medium coals and grill 1&1/2 minutes.
• Turn over and grill the other side for 1&1/2 minutes more, until the shrimp are lightly pink and start to curl.
• Tip: for this dish you can sometimes get shrimp that has been deveined but the shells are left intact and are easy to peel. Keeping the shells on during grilling protects the shrimp from drying out.