Defrost shrimp, if it is frozen.
Note: I prefer to use medium/large shrimp with tails on, but any kind can be used.
Combine oil, lemon juice, herbs, and a few shakes of salt.
Mix well and pour into a zipper bag with shrimp.
Turn bag to coat all shrimp well.
Place in refrigerator and marinate at least a few hours.
n coconut milk.
Arrange shrimp in a shallow dish. Pour
Combine olive oil, salt, pepper and cayenne pepper. Add uncooked shrimp to marinade for at least one hour.
Mix orange marmalade and hoison sauce together.
Stir fry marinated shrimp in sauce until cooked through.
Serve immediately.
Remove shells and veins from shrimp.
Rinse.
In a
Marinate shrimp in Italian dressing and garlic 1 hour.
Smoke shrimp on slow grill containing hickory chips 1 hour.
Alternate shrimp and
Bermuda onion rings in a container. Combine remaining
ingredients
and
mix
well.
Pour over shrimp and onion rings and marinate overnight. Drain to serve. Serves 8 as a salad\tserved\ton
lettuce
or
14
to
20 as an appetizer.
Combine all ingredients in a large bowl and mix well.
Marinate for at least 8 hours in refrigerator.
Serve with toothpicks on a platter, lined with lettuce leaves.
I remove from marinade with a slotted spoon.
If shrimp are small, serve with crackers on the side.
Serves 20+.
A great make-ahead appetizer for a crowd.
Marinated cooked shrimp for 1 hour in dressing in the refrigerator.
Drain and place shrimp on individual slices of cucumbers then place this on the Melba Rounds and top with dabs of sour cream.
Arrange on serving dish and refrigerate until ready to serve.
Cook shrimp in large pot of boiling water 3 to 4 minutes until pink and firm.
Drain and cool immediately under cold water; drain well.
In a large bowl (not aluminum), mix lime juice, salt, pepper, bay leaves and cumin seed.
Cover and chill overnight. Discard bay leaves.
Makes 12 appetizer servings.
nto the back of each shrimp.
Gently \"stuff\" the cream
Peel and devein shrimp, leaving tails intact, and discard
Make the marinade:
Process jalapeno, olive oil, lime juice and rind, garlic, cumin, cayenne, and salt in a blender until smooth. Reserve 2 tbs., and toss into a bowl with shrimp.
let sit for 1 hour in the refrigerator.
Thread marinated shrimp onto skewers and sprinkle the sugar onto them.
Grill over high heat for 3 minute, turn skewers and grill for 1 minute, or until shrimp is opaque.
Slide shrimp off of skewers, into a bowl and toss with reserve red marinade and cilantro, and serve.
Apply the mixture to the shrimp. Cover and refrigerate for at
Peel and devein the shrimp.
Drain the pineapple reserving
br>Insert 2 skewers onto shrimp to keep them from slipping
Combine shrimp, 1/4 cup oil, garlic,
ogether, stir to blend. Add shrimp, toss to coat and refrigerate
Combine all ingredients except shrimp in a large bowl.
Add shrimp and toss to coat.
Cover and refrigerate 4-6 hours or overnight.
Transfer shrimp mixture to a serving bowl and serve with toothpicks.
In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay leaves.
Cover and refrigerate for 2-4 hours.
Pour shrimp and marinade into a large deep skillet.
Add wine or broth, salt and pepper.
Cover and cook over medium low heat for 10-15 minutes or until shrimp turn pink, stirring occasionally.
Discard bay leaves.
Transfer with a slotted spoon to a serving dish.
Combine all ingredients except shrimp in large bowl.
Add shrimp and toss to coat.
Cover and refrigerate 4 to 6 hours or overnight.
Transfer shrimp mixture to serving bowl and serve with toothpicks.