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.
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.
Peel and devein shrimp, retaining tails, if desired; set
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.
Preheat broiler to highest temperature.
In shallow baking dish or pan large enough to hold shrimp in one layer, melt butter over low heat; don't brown.
Stir in olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper.
Add shrimp and turn them in butter and oil to coat.
Broil them 3 to 4 inches from heat for 5 minutes, then turn and broil 5 minutes more or until lightly browned.
Transfer to dish with cooked linguini and toss with parsley.
Garnish with lemon quarters.
Preheat broiler.
Put shrimp in lg. bowl
Add all other ingredients.
Toss well to coat shrimp.
Place on shallow baking sheet.
Broil 7 in from heat for about 6-7 min, turning once.
Serve with sauce from pan.
Add a little butter if you like.
Preheat broiler to 500 degrees (260 degrees C).
Stir shrimp together with butter, garlic and wine. Place on a baking sheet and broil for 10 minutes. Sprinkle on scallions and broil for another 2 to 3 minutes, until shrimp are firm. Serve hot.
Slit unshelled shrimp down back, cutting 3/4 way through to remove sand veins.
Marinate shrimp for 2 hours in mixture of remaining ingredients.
Place shrimp in a broiling pan and pour marinade over shrimp.
Broil 7 or 8 minutes, turning once.
Use as appetizer.
Serves 4.