Grilled Southwest Shrimp On Skewers Recipes

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

Steps:

• Rinse, drain, and peel the shrimp.
• Put shrimp on skewers.
• Mix ketchup, picante sauce, sugar and lemon juice.
• Brush the sauce on the shrimp, reserving some to serve with the shrimp.
• Grill shrimp 5-8 minutes or until done, basting occasionally with the sauce.
• Heat and serve the remaining sauce on side.
• I like to serve this over a bed of rice.

Steps:

• Soak 16 wooden skewers in water.
• Wash shrimp and pat dry on paper towels. Peel shells and discard. De-vein each shrimp if you have time (use a toothpick to pull out the long black "vein" that runs along the back of each shrimp - if the fact that the "vein" is actually a poop chute doesn't bother you, feel free to skip this step).
• Wash, de-seed and chop the peppers into 1" square sections.
• Mince the garlic with salt. Mix the garlic-salt with lemon juice, olive oil, cayenne pepper, and paprika in a large bowl. Add the shrimp and peppers and toss well to coat.
• Get the grill started if you're using a charcoal grill (gas grills don't need to pre-heat), or if you're doing this indoors, preheat the broiler.
• Thread the skewers with the shrimp and bell pepper. Place the skewers on a large baking sheet and pour the remaining marinade over the top.
• Grill or broil the kebabs 2-3 minutes on each side. Serve with coconut rice or plain rice.