Gulf Shrimp Divine Recipes

Steps:

• Preheat your grill to medium heat.
• Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

Steps:

• Add package of the Good Seasons, oil, water, and Equal/Splenda or sugar. Shake well.
• Use a large griddle (top of stove) to prepare. Heat pan and add the entire bottle of prepared dressing.
• Chop all the zucchini and squash in nice 1/8"-1/3" pieces and place all on your griddle. Cook for about 20 minutes (medium to high heat - avoid allowing sauce to get too hot or it will scorch and become sticky).
• Once vegetables are nice and soft (but not mushy) add your shrimp. Sprinkle all with garlic powder, salt and pepper. Cook until shrimp have browned up just a bit! Remove from heat.
• Cook pasta during the last 10 minutes of preparing shrimp and squash on griddle. Drain pasta and pour onto serving platter. Top with (heated in microwave) spaghetti sauce (you'll just want a nice blush of color - not heavy with sauce). Now top all with your shrimp and vegetables. Top all with grated parmesan cheese. Delicious!!!

Steps:

• Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce, and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions.

Steps:

• Mix the cream cheese, sour cream, lemon juice, and dressing mix together in a large bowl.
• Once well blended, fold in the shrimp and green onions.
• Refrigerate for at least one hour.
• Serve with crackers (originally was served with Ritz).