Orange And Roasted Garlic Shrimp Skewers Recipes

Steps:

• Heat a grill pan over medium-high heat and a large skillet over medium heat.
• For the shrimp: In a small bowl, mix together the honey, sriracha, crushed red pepper, garlic, lime zest and juice and 1 tablespoon of the parsley. Set the glaze aside.
• Thread the shrimp onto 4 metal skewers, 5 shrimp per skewer. Season both sides with salt and pepper. Place on the grill pan and cook for 2 minutes. Flip the shrimp, brush the top with the glaze and cook for an additional 2 minutes. Flip the glazed side down, brush the top with the glaze and cook for an additional minute. Flip, glaze and cook until the shrimp are cooked through, up to an additional minute per side. Remove from the grill and drizzle with any remaining glaze.
• For the spinach: Meanwhile, heat the oil in the skillet and add the spinach and garlic. Season with salt and pepper and cook until wilted, about 1 minute.
• Make a bed with the spinach on a serving platter. Top with the shrimp skewers and garnish with the remaining parsley.

Steps:

• Preheat the oven to 400 degrees.
• Melt the butter over low heat in a medium (10-inch) saute pan. Add the olive oil, garlic, rosemary, red pepper flakes, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper and cook over low heat for one minute. Off the heat, zest one of the lemons directly into the butter mixture.
• Meanwhile, arrange the shrimp snugly in one layer in a large (12-inch) round ovenproof sauté pan (or 10 × 13-inch baking dish) with only the tails overlapping. Pour the butter mixture over the shrimp. Sprinkle with the sea salt and 1/2 teaspoon black pepper. Slice the ends off the zested lemon, cut five (1/4-inch-thick) slices, and tuck them among the shrimp. Roast for 12 to 15 minutes, just until the shrimp are firm, pink, and cooked through. Cut the remaining lemon in half and squeeze the juice onto the shrimp. Serve hot with the toasted bread for dipping into the garlic butter.

Steps:

• Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
• Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
• Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
• Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
• Spoon barley with greens onto plates. Top with shrimp and serve.

Steps:

• Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter "C" the skewer should go through both the top and bottom section of the "C". You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.
• In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.
• While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.

Steps:

• Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator for 15 minutes.
• Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 skewers (8 inches in length).
• Heat large grill pan, coated with cooking spray, over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.