Shrimp On The Barbie Recipes

Steps:

• Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to "cook" the shrimp.
• Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.
• Sprinkle shrimp with parsly and garnish with lemon wedges.

Steps:

• Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
• Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side.
• Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.

Steps:

• Thread 6 shrimp close together on each skewer.
• Melt butter with garlic.
• Brush 1 side of shrimp with 1/2 the garlic butter, then sprinkle with 1/2 the Spice Rub.
• Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.

Steps:

• Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.
• Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
• Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.).
• Preheat grill to high.
• Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
• While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise).
• Remove from heat, stir in extra lime juice and sugar.
• Drizzle over grilled shrimp and sprinkle with mint.

Steps:

• Heat an outdoor grill, stovetop grill pan or broiler. Have ready four 4-6 inch skewers.
• Mix sauce ingredients in a bowl, cover and refrigerate until serving.
• Thread 6 shrimp close together on each skewer.
• Melt butter with garlic. Brush 1/2 the mixture on each bread slice.
• Brush 1 side of shrimp with 1/2 the remaining garlic butter, then sprinkle with 1/2 the Spice Rub.
• Grill or broil shrimp 3 minutes; turn and brush with remaining garlic butter; sprinkle with remaining spice rub.
• Grill shrimp and bread 3 minutes, or until shrimp are cooked and the bread is toasted.
• Slide the shrimp from each skewer onto a slice of garlic toast.

Steps:

• To prepare the shrimp, combine the garlic, olive oil, lemon juice, green onion, parsley, and cilantro in a large bowl. Add the shrimp and toss to coat. Place the shrimp in the fridge, and let them marinate for at least a 1/2 hour, but do not exceed 3 hours. Meanwhile, prepare the rice by sautéing the bacon until it begins to brown in a medium-size sauce pot. Add the onions and the red pepper to the pot and continue to sauté until they begin to soften, about 5 minutes. Stir in the rice and add 4 cups of water. Bring the pot to a simmer and cover. Simmer until the water is absorbed, about 15-20 minutes. To cook the shrimp, place the marinated shrimp onto skewers and preheat your grill to medium heat. When it's reached temperature, place the shrimp skewers onto the grill and cook for about 2 minutes on each side, or until cooked through. When the water for the rice has completely absorbed, fluff lightly, then stir in the peas, soy sauce, and cilantro. Serve with the shrimp.