Mexican Prawn Shrimp Kebabs Recipes

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

Steps:

• Place shrimp in a medium bowl. Add all ingredients. Cover and refrigerate 1 to 2 hours. soak wood skewers if using you'll need about 10-12.
• Prepare a hot fire. Or turn on the Gas Grill 15 minutes or so before you cook . If using
• Waynes Method - Remove shrimp from marinade and thread onto skewers. Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
• or.
• I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
• go ahead and baste just like Wayne.
• squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
• I love this with my Grilled Garlic Bread.

Steps:

• Place shrimp in a medium bowl.
• Add oil, salt, tequila, cayenne, garlic and chili sauce.
• Cover and refrigerate 1-2 hours.
• Prepare a hot grill.
• Remove shrimp from marinade and thread onto long metal skewers.
• Place on an oiled rack above ashen coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2-3 minutes per side.

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

Steps:

• Soak wooden skewers in water 1 hour.
• Thread prawns and zucchini onto 12 skewers.
• Combine skewers with remaining ingredients in a shallow dish.
• Cover and refrigerate 3 hours or overnight.
• Drain reserving marinade.
• Grill skewers until prawns are cooked brushing with marinade.

Steps:

• In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning occasionally.