o coat all of the shrimp. Or, mix everything in a
Peel and devein shrimp, leaving tails on (quick way
arm.
Meanwhile toss the shrimp, scallions, oil, garlic powder, the
Using a sharp knife, butterfly the shrimp by splitting them down the middle - but not all the way through, leaving the tails intact (the original recipe said to just use kitchen scissors and cut them down the middle and leave the tails intact. . up to you which method to use).
Lay the shrimp in a single layer in a large shallow dish. In small bowl, mix remaining ingredients, except lemon wedges. Pour over shrimp and let marinate for 2 hours.
Preheat broiler. Broil shrimp for 4 minutes or until pink. Serve with lemon wedges.
Peel and devein shrimp, leaving tails intact.
Combine
Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
Brush shrimp with melted butter.
Sprinkle lightly with garlic salt.
Mix together bread crumbs, Parmesan cheese and parsley.
Sprinkle lightly over shrimp.
Drizzle lightly with additional melted butter.
Broil until light brown.
Arrange shrimp in shallow baking pan, one tucked alongside the next. Melt butter and add lemon juice, garlic powder and parsley.
Pour 3/4 of this over the shrimp. Broil about 5 inches from heat for 4 minutes. (Extra large shrimp will have to be turned and broiled a few extra minutes.)
Baste with remaining sauce and serve.
Shrimp may be broiled shelled or in shell, deveined.
In pan, melt butter or margarine. Stir in rest.
Place shrimp in pan, turning to coat.
Broil 3 minutes.
Turn and broil 3 minutes longer until shrimp turns pink. Serve.
Butterfly shrimp by cutting down the middle to open them to lay flat.
Dry shrimp and dredge them in flour.
Dip in beaten eggs, then into Parmesan cheese.
Heat oil on medium heat and fry shrimp until brown on both sides - do not overcook.
Remove shrimp to platter.
Remove oil from pan, but do not wash.
Add lemon juice and butter to pan and stir until butter melts.
Cook for 2 minutes.
Drizzle over shrimp and serve immediately.
Do not shell the shrimp, but to Cut shrimp in half lengthwise through
Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
Drain shrimp,discarding marinade.
Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
Place skewers on a lightly greased rack of a broiler pan.
Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
Turn and broil an additional 1-2 minutes or until shrimp turn pink.
Peel and devein shrimp, leaving tails intact.
Put shrimp in a heavy-duty plastic bag.
Combine rest of ingredients and pour over shrimp.
Seal bag securely and shake well.
Marinate shrimp in refrigerator for at least 40 minutes.
Turn bag occasionally. Remove shrimp from marinade and thread evenly onto 12-inch skewers.
Place kabobs on rack of broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat with electric oven door partially opened, 3 to 4 minutes on each side, or until done. Yield: 4 servings.
Put shrimp in a large resealable plastic
Preheat oven to 400 degrees F.
Shell & devein the shrimp.
In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley and rosemary. Stir.
Arrange the shrimp side by side in the baking dish with the sauce and bake for 6-8 minutes. Immediately broil the shrimp for 2 to 4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish.
Peel and devein shrimp and set aside.
In a small saucepan, cook garlic in margarine until tender.
Remove from heat.
Add lemon juice, salt and pepper.
Arrange shrimp in a single layer or a baking pan.
Pour sauce over shrimp.
Broil about 4 inches from heat source for 6 to 8 minutes or until shrimp are pink and tender.
Baste once during broiling with sauce in pan.
Sprinkle with parsley.
Serve with crusty bread to absorb sauce.
Serves 4.
Grease rack of broiler pan.
Thread shrimp on 10-inch skewers and place on rack.
In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp.
Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture.
To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.
Peel shrimp, leaving tails intact.
Remove veins.
Place shrimp in a small bowl and toss with 2 Tbsp. olive oil, garlic, 1/2 tsp. salt and 1/4 tsp. pepper.
Thread the shrimp onto a metal skewer and place on a baking sheet.
Repeat with remaining shrimp.
Broil about 2 to 3 minutes, until tops are browned and then flip to brown other side.
Set shrimp aside.
Add lemon juice to a bowl of cold water.
Clean shrimp and devein under cold running water.
Remove tail shell as well.
Split shrimp along vein cavity, but do not separate.
Place in bowl of lemon water and let set.
eat.
Shell and devein shrimp, leaving tails intact.
Place
Brush shrimp with oil and broil for 3 minutes.
Mix olive oil and lemon juice and pour over broiled shrimp.
Serve.