Grilled Shrimp With Garlic And Sun Dried Tomatoes Recipes

Steps:

• Preheat broiler; rack should be 2 to 4 inches from heat source and the heat as high as possible.
• Put oil in a large, ovenproof skillet over medium heat and add thyme, garlic, tomatoes and capers. Cook just until mixture sizzles, then add stock or wine; raise heat and bring to a boil. Cook for about a minute, then add shrimp, turning them in sauce.
• Put skillet under broiler and cook until shrimp are done, 3 to 5 minutes, turning once. Sprinkle with salt and pepper, garnish with basil, and serve hot or warm.

Steps:

• 1. In a bowl, combine the shrimp with the 2 tablespoons salt and the ice water. Refrigerate 20 minutes, but no more. Meanwhile, mince together the tomatoes, garlic, parsley and coriander. Turn into a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil. 2. Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold. 3. Cook the shrimp on a lightly oiled, medium-hot grill, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Alternatively, film a large skillet or griddle with 1 tablespoon olive oil and heat over medium heat. Sauti the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, or until pink and just firm. Pile all the seasonings atop the shrimp after you turn them. 4. Turn the shrimp onto a serving platter, along with the seasonings. Serve hot or warm, with the lime wedges. Squeeze a little lime over the shrimp just before eating.

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.