Spicy Island Shrimp Recipes

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

Steps:

• In a large skillet, saute the green pepper and onion in butter until tender.
• Reduce heat; add shrimp.
• Cook for 5 minutes.
• Stir in tomato sauce, green onions, parsley and seasonings.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened.

Steps:

• Clean bell peppers and remove seeds. Slice peppers 1/4" thick slices and cut slices into thirds. Place 1/2 teaspoon Olive oil and hearty burgandy wine in skillet with bell peppers, roasted garlic seasoning, minced onion flakes, crushed red pepper flakes and sautee until wine cooks out. Place peppers and all seasonings in a bowl temporarily.
• Clean shrimp and place in skillet with 2 teaspons of olive oil. Lightly brown shrimp on both sides while seasoning with the sea salt and all purpose seasoning. Immediately after browning place shrimp in approximate 7" x 9" x 2" deep pyrex baking dish. Pour bell peppers and seasonings over the shrimp and spread to cover the top.
• Thoroughly mix the Sweet Baby Ray's Barbecue Sauce with Lime Juice and pour over the peppers and shrimp. Immediately place the baking dish on the top rack of your grill at 275 degrees. Grill for 2-1/2 to 3 hours stirring occasionally. Serve hot, right off the grill.