ngredients and toss to coat shrimp evenly.
Heat a large
edium high heat. Pat the shrimp dry with paper towels and
o medium-high.
Add shrimp and stir often just until
ill be warm when the shrimp are ready.
In a
ry.
Soak the dried Chinese black mushrooms in hot water
Dry the shrimp by placing them on a
Mix all ingredients except shrimp in medium bowl. Stir in Shrimp; cover.
Marinate at room temperature 45 minutes or 3 hours in the refrigerator.
Preheat oven for broiling.
Remove shrimp from marinade; reserve marinade.
Place shrimp on round baking pan and broil 3-4 minutes.
Brush with marinade and broil 3-4 minutes more or until shrimp are cooked through.
Microwave remaining marinade at high (100%) power for 2 minutes. Serve over rice or as a dipping sauce when served as an appetizer, if desired.
For the shrimp: Heat the olive oil in
Place shrimp in a food processor; pulse
minute.
Add the shrimp and stir-fry for 2
Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
Mix together all the sauce ingredients.
Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
nd simmer 2 mins. Add shrimp. Cook, stirring occasionally, 2-3
Cook noodles in a saucepan of boiling water according to package directions. Drain.
Heat half of the oil in a wok on medium-high heat. Stir-fry onion and shrimp for 2-3 mins, until shrimp turn pink. Remove from wok.
Add soy sauce, sugar and vinegar to wok. Cook for 2 mins, until mixture thickens slightly. Add noodles and toss to combine.
Return shrimp mixture to wok. Add remaining oil, bean sprouts, and cilantro stems and half of leaves. Toss to combine. Top with chili pepper and remaining cilantro leaves and serve.
o make 4.
Combine shrimp, onion, chili, pepper, garlic, seasoning
he surface.
Add the shrimp, garlic, onion, lemon zest, and
he surface.
Add the shrimp, garlic, onion, lemon rind, and
ontinues to cook, pat the shrimp dry with paper towels; season
Peel and devein the shrimp; wash them and pat them
lmost tender.
Add the shrimp and lime peel and juice
Preheat the oven to 400\u00b0F. Mix butter, garlic and chili pepper in a small bowl. Spread the bread with 2/3 of the butter. Place on a baking sheet. Bake for 6-8 mins until golden. Cut into fingers.
Meanwhile, heat remaining butter mixture and oil in a large skillet on medium-high heat. Cook shrimp for 2-3 mins until cooked through.
Mix mayonnaise, and lemon peel and juice in a small bowl. Place shrimp, ciabatta bread fingers and cherry tomatoes on a platter. Serve with lemon mayonnaise for dipping.