aking dish; whisk marinade to blend.
Add shrimp and toss to
arge mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt
Place all ingredients, except oil, in a blender and mix until well blended. With the blender still running, slowly pour in the oil to make a smooth dressing.
You can also just whisk all ingredients together until well combined.
Put shrimp in plastic zipper bag, cover with marinade and refrigerate for 1 to 2 hours.
Place shrimp in a grill wok, or thread onto skewers and grill 5-10 minutes or until shrimp turn pink.
Prep time includes marinade time.
nd set aside.
Mix shrimp with cornstarch.
Heat oil
Mix all ingredients except the lemon wedges & parsley springs in a zip-lock bag.
Marinate for 20 minutes in the refrigerator.
Grill on high heat for 5-6 minutes turning to char all sides.
Serve garnished with lemon wedges and parsley springs.
For Shrimp:
Over medium heat cook
Put all the marinade ingredients in a food processor
lastic bag and pour in marinade.
Marinade several hours or over
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow) and rinse
orks fine. The original recipe called for 2 seeded chopped jalapenos,
Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
Remove shrimp from marinade and discard marinade.
To grill:
Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
or.
Stir fry:
I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
Garnish with fresh herbs and scallions.
Serve as an appetizer or over rice for a meal.
Peel and devein the shrimp.
Drain the pineapple reserving
Thaw shrimp, if frozen. Shell and devein. Set aside.
Soak skewers in water.
Throw all the ingredients, except for the shrimp, into a blender and process until a fine puree.
In a large glass bowl, sit together shrimp and marinade. Cover and chill for 1/2 an hour.
Drain shrimp and reserve marinade. Thread shrimp on skewers.
Grill skewers medium high heat just until they turn pink, turning frequently and brushing with reserved marinade. Takes about 15 minutes.
nch above edges.
Place shrimp in a large bowl. Combine
ll marinade ingredients in a medium mixing bowl.
Add shrimp, cover
Combine garlic, cilantro, lemon peel and juice, and oil in a large bowl. Season to taste. Add shrimp and toss to coat well. Cover and refrigerate for 1 hour to marinate.
Preheat the grill on high. Drain shrimp, and thread onto metal skewers. Reserve marinade. Grill shrimp for 2-3 mins each side, brushing with marinade, until pink and cooked through. Grill lemon halves. Serve shrimp with grilled lemon, bread and salad.
ow and continue to cook for about 1 hour or until
o coat all of the shrimp. Or, mix everything in a
1 In a blender, puree the first 8 ingredients until they form a paste.
2 In a large bowl, toss your protein with the marinade. Chill for at least 4 hours or overnight.
3 When ready to cook, heat the grill and shake any excess marinade from the protein. Grill 9 minutes for chops, 6 to 8 minutes a side on a covered grill for chicken, or 4 minutes a side for shrimp. Serve.