Martha Stewarts Shrimp Kabobs With Lemon And Cilantro Recipes

Steps:

• Combine cilantro and olive oil in a large bowl.
• Set aside.
• Peel shrimp to first knuckle, devein.
• Rinse, pat dry.
• Place in bowl with cilantro oil mixture, and coat.
• Thread four to five shrimp, alternately with lemon wedges, on each of eight skewers.
• Gently brush with a little of the olive oil remaining in the bowl.
• Season with salt and pepper.
• Arrange skewers, off direct heat, on a medium hot grill.
• Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of grill.
• Lemons should be soft and slightly charred.

Steps:

• Heat grill to high. Assemble 8 kebabs (using 2 short skewers for each), alternating 4 shrimp with 3 pieces of pepper on each. Arrange skewers in a nonmetallic dish.
• In a small bowl, whisk together rum, oil, curry powder, allspice, and cayenne. Pour marinade over skewers, and turn to coat. Let stand 5 minutes. Season with salt.
• Lightly oil grates. Place skewers on grill; cover grill, and cook until grill marks are visible and shrimp are opaque throughout, 2 to 3 minutes per side. Season with more salt, if desired. Serve with sauce.

Steps:

• Combine cilantro and olive oil in a large bowl. Set aside. Peel shrimp to first knuckle; devein. Rinse; pat dry. Place in bowl with cilantro-oil mixture, and coat.
• Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little of the olive oil remaining in the bowl. Season with salt and pepper.
• Arrange skewers, off direct heat, on a medium-hot grill. Grill, rotating skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on heat of grill. Lemons should be soft and slightly charred. Serve with choice of condiments.

Steps:

• Combine the cilantro and olive oil in a large bowl. Set aside. Peel the shrimp to the first knuckle; devein. Rinse; pat dry. Place in the bowl with the cilantro-oil mixture, and coat.
• Thread 4 shrimp, alternating with lemon wedges, on 8 skewers. Gently brush with a little olive oil remaining in the bowl. Season with salt and pepper.
• Arrange the skewers, off direct heat, on a medium-hot grill. Grill, rotating the skewers and brushing with olive oil as necessary to prevent sticking, until cooked through, about 6 minutes, depending on the heat of the grill. Lemons should be soft and slightly charred.

Steps:

• Zest limes into a bowl. Squeeze in juice from 1 lime, and whisk in fish sauce and sugar.
• Preheat grill to high. Brush shrimp with oil on both sides, and lightly season with salt and pepper. Grill until pink and firm to the touch, 2 to 3 minutes per side.
• Toss shrimp with fish-sauce mixture, cilantro, peanuts, and scallions. Juice remaining lime over shrimp.

Steps:

• For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

Steps:

• Heat grill to high. In a large bowl, toss cabbage with canola oil, lime juice, and sesame seeds. Season with salt and pepper.
• Thread shrimp on 8 skewers. Place in a shallow dish; toss with 1/4 cup Asian Cilantro Sauce. Season with salt and pepper. Grill until opaque, 2 to 4 minutes per side.
• Serve the shrimp skewers with sesame cabbage, remaining 1/4 cup cilantro sauce, and lime wedges.

Steps:

• For the kebabs: Puree oil, lime zest and juice, cilantro, garlic, jalapeno, and salt in a blender or food processor. Combine marinade and shrimp. Cover with plastic wrap, and refrigerate 1 hour.
• Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Thread shrimp onto 6 skewers. Discard marinade. Thread jicama onto 6 more skewers. Grill shrimp until opaque and slightly charred, 3 to 4 minutes per side. Grill jicama for 1 to 2 minutes per side. Transfer to a platter.
• Make the salad: Toss together chicory, green oak lettuce, scallions, apple, radishes, and jalapeno if desired. Toss in lime juice, oil, and salt. Divide shrimp and jicama skewers and salad among plates, and serve.