Italian Bbq Shrimp Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wash shrimp and drain well.
• Melt margarine/butter in a one quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder.
• Add shrimp to the casserole dish. Stir gently to cover the shrimp with the mixture. Cover and bake, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
• Serve the shrimp hot on a large platter and place the sauce in individual bowls so that you can easily 'dunk' bread in the sauce!

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

Steps:

• Split each shrimp on underside down to tail, try to avoid cutting meat (use sharp knife or scissors).
• Put shrimp in bowl with remaining ingredients.
• Stir well to coat.
• Cover and refrigerate at least 2 hours.
• Push onto skewers and grill shrimp 6 inches from heat over a low charcoal fire.
• Turn frequently.
• takes about 15 minutes.
• Serve skewered shrimp scampi with garlic butter.

Steps:

• Heat the butter in a large skillet. Stir in the Worcestershire sauce, olive oil, rosemary, garlic, black pepper, thyme, cayenne pepper, salt and celery salt. Simmer for 8 to 10 minutes, stirring occasionally. Do not boil. Remove from heat and let stand until cool.
• Add the shrimp to the marinade and toss to coat. Spoon into a 4 QT baking dish. Marinate, covered, in the refrigerator for 4 to 10 hours, stirring occasionally.
• Bring the shrimp to room temperature and bake at 400*F for 15 to 18 minutes, or until the shrimp turns pink. Serve with wooden picks.

Steps:

• In a large, heavy skillet, combine the oil, Italian dressing, garlic, hot sauce, worcestershire sauce, bay leaves, paprika, oregano, rosemary, thyme, pepper and salt.
• Cook over medium heat until the sauce begins to boil. Add shrimp. Cook approximately 10 minutes. Add with wine and cook another 5 to 7 minutes.
• Serve the shrimp with the sauce.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
• Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
• Place lettuce on a serving plate. Top with shrimp mixture and serve.