Grilled Texas Shrimp Recipes

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

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:

• Peel and devein shrimp, leaving tails intact.
• Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour.
• Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink.
• Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.

Steps:

• Mix all ingredients except shrimp in shallow glass dish; stir in shrimp. Cover and refrigerate for about 1 hour. Remove shrimp from marinade and reserve it.
• Thread 4 shrimp on each of six metal skewers. (*If using bamboo skewers, remember to soak them in hot water for about 30 minutes, so won't burn.)
• Grill over medium coals, turning once, until pink for about 2 to 3 mts. on each side. Do not overcooked.
• Heat reserved marinade to boiling in a non-aluminium saucepan; reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp.
• NOTE: to broil the kabobs in the oven: set oven control to boil.
• Place skewered shrimp on rack in broiler pan. Broil with tops about 4 inches from heat, turning once until pink, 2 to 3 minutes on each side.

Steps:

• 1. Rinse, peel and devein all of the shrimp and set aside. Cut bacon into half slices and refrigerate until ready to use.
• 2. Mix all remaining ingredients in a very large bowl. BEFORE ADDING SHRIMP, remove 1/2 cup marinade to be used to baste shrimp while grilling.
• 3. Add shrimp to marinade and toss until all of the shrimp is well coated. Cover and refrigerate for at least one hour but not longer than 3 hours. Any longer may result in your shrimp becoming rubbery!
• 4. If using a charcoal grill, make sure your charcoal is completely ash grey before placing shrimp on the grill. If using a propane grill, set your grill to 350 degrees or a medium heat setting.
• 5. Lay out a (heavy duty) foil covered cookie sheet. Place your bacon and toothpicks next to your cookie sheet. When shrimp has marinated for at least one hour, remove the shrimp one at a time from the marinade and wrap with 1 of the 1/2 slices of bacon and secure by inserting a toothpick through the center. Continue until all of the shrimp is wrapped. DISCARD LEFTOVER MARINADE!!!
• 6. If using metal skewers, run the skewer through the tail end and the head end of each shrimp to secure firmly while grilling. If NOT using skewers, simply slide the foil with the shrimp on it off the cookie sheet onto the grill surface.
• 7. Cook your shrimp for 10 min., basting once with reserved marinade, turn the shrimp and continue cooking for additional 5 to 7 minutes or until shrimp is white in color and bacon is crisp.
• 8. Remove shrimp from grill, serve immediately! The shrimp may be kept warm for up to 30 min. or so in a 200 degree oven when TIGHTLY wrapped in heavy duty foil.
• 9. Shrimp may be served alone as an appetizer or on a bed of rice pilaf as a side to grilled steaks for a main dish! Store leftover shrimp for up to 2 days in a tightly sealed container. Reheat in microwave at 20 sec. intervals until desired tempature or in a heavy skillet over medium heat. ENJOY!!