For the grilled shrimp: Prepare a grill for medium heat. In a bowl,
saute onions, chilies, scallops and shrimp.
Add tomato and lime
Grilled Eggplant
Slice eggplant into
oden skewers in warm water for about 1 hour (this keeps
Thread four shrimp onto each skewer. Refrigerate until needed.
For the sambal
Combine 1/2 cup dressing and parsley together. Place shrimp in dressing mixture and let marinate for one hour.
Spray the grill with non-stick spray and preheat to medium-high heat. Grill shrimp, turning once, until the shrimp are cooked through, about 1 to 2 minutes per side. Let cool.
Divide the romaine among the plates; top each salad with grilled shrimp, croutons, Parmesan cheese and cherry tomatoes topping with reserved Caesar dressing to taste and black pepper.
he center back of the shrimp without cutting right through and
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.
For the pineapple salsa: Place the
Marinade:
Stir together ingredients for marinade.
Add shrimp. Set aside to
For shrimp: In a medium bowl, whisk
For the Pickled Vegetables: Mix the
alf a lemon over the shrimp just before grilling. Sprinkle with
Cook pasta in boiling water for 8 to 10 minutes, or
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 shrimp:
Place the shrimp, limes and onions in a
f olive oil and the shrimp.
Preheat the grill or
Soak bamboo skewers in water for at least 30 minutes.
Combine the Smart Balance Spreadable Butter, Creole seasoning, red pepper & paprika.
Soak wooden skewers in water for at least 20 minutes. Season shrimp lightly with salt and pepper. Place shrimp on skewers. Heat grill to medium heat. When hot, lightly spray with Smart Balance Omega Non-stick Cooking Spray and add shrimp. Grill on both side for 6 to 8 minutes.
Set shrimp aside on platter and brush Creole butter onto the shrimp. Serve immediately.