In a bowl, combine the shrimp, olive oil, and Hidden Valley
Mix Italian dressing (I use Kraft Zesty Italian) and lime juice to make marinade.
Place shrimp in resealable container.
Pour marinade over shrimp and gently stir.
Cover and refrigerate for 20 to 30 minutes. No longer than that or the acid in the lime will start to \"cook\" the shrimp.
Thread shrimp on skewers and place on prepared grill. Be careful not to overcook.
Dunk hot, grilled shrimp into melted butter and eat as many as you can!
I usually serve linguini with butter and parmesan cheese with this.
For the grilled shrimp: Prepare a grill for medium
Pat shrimp dry with paper towels. Thread onto 3 skewers, alternating directions of
Soak 4-inch wooden skewers in cold water for 1 hour.
Thread shrimp onto each skewer so that the shrimp lie flat.
Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
Season with salt and pepper.
Heat grill.
Grill shrimp 2 minutes per side or until just cooked through.
Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.
il, seasoning, lime juice and shrimp in a heavy plastic bag
emp before grilling.
For grilled beef skewers:
Heat your grill
the grill). Drain the skewers and set aside.
Prepare
Combine olive oil, ketchup, balsamic vinegar, garlic, cilantro, paprika, salt, and cayenne pepper in a large bowl. Add shrimp and coat well. Chill in the refrigerator for 30 minutes to 1 hour.
Preheat a grill for medium-high heat and lightly oil the grate. Thread shrimp onto skewers.
Cook shrimp on preheated grill until pink and opaque, 2 to 3 minutes on each side.
Thread four shrimp onto each skewer. Refrigerate until
days).
For the grilled shrimp: Combine the coconut milk, lime
Thread shrimp lengthways onto skewers and set aside.
For remoulade, combine the mayonnaise, capers, anchovy, chives and parsley. Season to taste.
Spray a grill with oil, then preheat on high. Grill skewers, 1-2 minutes each side, until cooked through. Serve with remoulade as a dipping sauce.
large bowl. Toss in shrimp to coat, cover, and refrigerate
To make the grilled chicken skewers: Soak 8 (or more if
arinade shrimp for 10 minutes or up to 2 hours.
Skewers
ill and proceed to grill shrimp, adding parsley just before serving
edium high heat.
Place shrimp in shallow dish and season
large bowl toss the shrimp with the garlic oil until
Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.
medium bowl, toss the shrimp with the olive oil, orange