Peel and devein shrimp, leaving tails intact.
Combine
ater to a boil; cook shrimp until bright pink and cooked
Using a sharp knife, butterfly the shrimp by splitting them down the middle - but not all the way through, leaving the tails intact (the original recipe said to just use kitchen scissors and cut them down the middle and leave the tails intact. . up to you which method to use).
Lay the shrimp in a single layer in a large shallow dish. In small bowl, mix remaining ingredients, except lemon wedges. Pour over shrimp and let marinate for 2 hours.
Preheat broiler. Broil shrimp for 4 minutes or until pink. Serve with lemon wedges.
Put shrimp in a large resealable plastic
Combine beer and remaining ingredients in a large shallow dish;add shrimp,stirring gently to coat.
Cover and marinate in refrigerator 2-3 hours,stirring occasionally.
Drain shrimp,discarding marinade.
Thread neck and tail of each shrimp onto six 14 inch skewers so that the shrimp will lie flat.
Place skewers on a lightly greased rack of a broiler pan.
Broil 5 1/2 inches from heat(with electric oven door partially opened)for 3 minutes.
Turn and broil an additional 1-2 minutes or until shrimp turn pink.
Butterfly shrimp and place on non-stick baking pan or line pan with aluminum foil for easier cleanup.
Brush shrimp with melted butter.
Sprinkle lightly with garlic salt.
Mix together bread crumbs, Parmesan cheese and parsley.
Sprinkle lightly over shrimp.
Drizzle lightly with additional melted butter.
Broil until light brown.
o coat all of the shrimp. Or, mix everything in a
Preheat oven to 400 degrees F.
Shell & devein the shrimp.
In a small baking dish, combine the melted butter with the hot sauce, garlic, salt, cracked pepper, parsley and rosemary. Stir.
Arrange the shrimp side by side in the baking dish with the sauce and bake for 6-8 minutes. Immediately broil the shrimp for 2 to 4 minutes or until the shrimp are done, but not chewy. Squeeze some lemon juice over the shrimp. Serve the shrimp sizzling hot in the baking dish.
Peel and devein shrimp, leaving tails intact.
Put shrimp in a heavy-duty plastic bag.
Combine rest of ingredients and pour over shrimp.
Seal bag securely and shake well.
Marinate shrimp in refrigerator for at least 40 minutes.
Turn bag occasionally. Remove shrimp from marinade and thread evenly onto 12-inch skewers.
Place kabobs on rack of broiler pan coated with cooking spray.
Broil 5 1/2 inches from heat with electric oven door partially opened, 3 to 4 minutes on each side, or until done. Yield: 4 servings.
Arrange shrimp in shallow baking pan, one tucked alongside the next. Melt butter and add lemon juice, garlic powder and parsley.
Pour 3/4 of this over the shrimp. Broil about 5 inches from heat for 4 minutes. (Extra large shrimp will have to be turned and broiled a few extra minutes.)
Baste with remaining sauce and serve.
Preheat broiler with oven rack 5\" from heat.
Peel shrimp; devein, if desired. Place shrimp in a lightly greased broiler pan.
Combine melted garlic butter and next 5 ingredients, stirring well. Drizzle butter over shrimp. Broil 4-5 minutes or just until shrimp turn pink.
Serve with hot cooked rice.
Shrimp may be broiled shelled or in shell, deveined.
In pan, melt butter or margarine. Stir in rest.
Place shrimp in pan, turning to coat.
Broil 3 minutes.
Turn and broil 3 minutes longer until shrimp turns pink. Serve.
ack in upper third of oven; preheat broiler.
Bring broth
Melt butter in large glass casserole dish.
Crush garlic into butter and stir.
Place mounds of crab meat in middle of glass dish and spoon 2 or 3 spoonfuls of garlic butter over meat.
Place shrimp and scallops in a single layer around the crab meat, turning once to coat with butter.
Squeeze juice of 1 lime over seafood and sprinkle with paprika.
Broil on top rack of oven until shrimp turns pink.
Do not overcook.
Do not shell the shrimp, but to Cut shrimp in half lengthwise through
Saute onion, peppers and mushrooms in margarine until tender. Mix remaining ingredients together with sauteed vegetables.
Place in glass baking dish and bake in oven at 350\u00b0 for about 40 minutes or until heated through.
Peel and devein shrimp and set aside.
In a small saucepan, cook garlic in margarine until tender.
Remove from heat.
Add lemon juice, salt and pepper.
Arrange shrimp in a single layer or a baking pan.
Pour sauce over shrimp.
Broil about 4 inches from heat source for 6 to 8 minutes or until shrimp are pink and tender.
Baste once during broiling with sauce in pan.
Sprinkle with parsley.
Serve with crusty bread to absorb sauce.
Serves 4.
Grease rack of broiler pan.
Thread shrimp on 10-inch skewers and place on rack.
In a small bowl mix butter, pepper, and paprika; brush half of this mixture over the shrimp.
Broil shrimp about 8 minutes, 4 inches from the heat, turning and brushing often with the remaining butter mixture.
To make the herbed mayonnaise, in a small bowl combine mayonnaise, green onion, lemon peel, lemon juice, dillweed, thyme, and parsley.
Peel shrimp, leaving tails intact.
Remove veins.
Place shrimp in a small bowl and toss with 2 Tbsp. olive oil, garlic, 1/2 tsp. salt and 1/4 tsp. pepper.
Thread the shrimp onto a metal skewer and place on a baking sheet.
Repeat with remaining shrimp.
Broil about 2 to 3 minutes, until tops are browned and then flip to brown other side.
Set shrimp aside.
Add lemon juice to a bowl of cold water.
Clean shrimp and devein under cold running water.
Remove tail shell as well.
Split shrimp along vein cavity, but do not separate.
Place in bowl of lemon water and let set.