Shrimp Kabobs With Lemon Wedges And Cilantro Recipes

Steps:

• In a large bowl, whisk the first 5 ingredients until blended. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., If desired, add wood chips to grill according to manufacturer's directions. Drain shrimp, discarding marinade. On each of 12 soaked wooden appetizer skewers, thread shrimp., Grill on an oiled rack, covered, over medium heat until shrimp turn pink, 3-4 minutes per side.

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.

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:

• 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:

• 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.