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.
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.
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.
place shrimp in bowl. add garlic, crushed chilies, teriyaki sauce and lemon juice, marinate for 30 minutes.
heat half of oil in frying pan over high heat. add vegetables and season. cook for 6 minutes. remove vegetables from pan and set aside.
add remaining oil to pan and heat. add shrimp and saute 2 minutes on each side over high heat.
return vegetables to pan with shrimp. pour in marinade and season well. add almonds, stir and cook 2 minutes.
Serve hot.
Chill marinated artichokes and shrimp.
Drain and quarter artichokes and combine with shrimp.
Beat together the olive and vegetable oils, vinegar, mustard, chives, scallions, salt and pepper.
Pour over the shrimp and artichokes.
Refrigerate several hours.
Serve with toothpicks.
Bring a large pot of water to a boil. Cook shrimp for 2 minutes.
Drain well; peel and devein.
Place shrimp in a large bowl with remaining ingredients.
Cover bowl and chill 1 hour or up to overnight.
Place in serving dish; garnish with lemon slices.
Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.
or 1 hour.
Place shrimp in a separate resealable plastic
Peel and devein shrimp, retaining tails, if desired; set
ater to a boil. Add shrimp, turn off the heat and