outh or eyes.
Place shrimp in a zip top bag
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.
Pat shrimp dry with paper towels. Thread onto 3 skewers, alternating
Stir together the lime juice, honey, soy sauce, and oil in a large bowl. Season with jerk seasoning, hot pepper sauce, salt, and pepper. Add the shrimp and toss well to coat. Cover, and refrigerate for one hour to marinate. Place wooden skewers to soak in warm water.
Preheat an outdoor grill for medium-high heat.
Remove skewers from the water, pat dry, and spray with nonstick cooking spray. Skewer the shrimp. Grill the shrimp on the grill on both sides until pink and opaque, about 5 minutes per side.
Peel shrimp and set aside while making marinade.
Combine all ingredients except shrimp and mix well.
Add shrimp to marinade mixture and toss thoroughly to coat.
Marinate shrimp for at least one hour.
Preheat gas grill for 30 minutes.
While grill is preheating place 10 shrimp on each skewer.
Place skewers on grill and cook for about 3 minutes on each side or until shrimp are pink and lightly charred on both side being careful not to overcook.
Remove from grill and serve.
arinade shrimp for 10 minutes or up to 2 hours.
Skewers
Place peppercorns in a small skillet on medium heat. Cook for 1 min, or until fragrant. Pour into a mortar and pestle with salt, and grind to a fine powder. Pour onto a plate and set aside.
Heat a grill pan on high heat or preheat the grill to medium-high. Thread a shrimp onto each skewer, tail end first. Roll in pepper mixture to coat.
Cook for 1-2 mins each side, until shrimp are pink and cooked through. Serve the shrimp skewers with a squeeze of lime juice.
In a bowl, combine the shrimp, olive oil, and Hidden Valley
Soak 4-inch wooden skewers in cold water for 1 hour.
Thread shrimp onto each skewer so that the shrimp lie flat.
Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl.
Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat.
Season with salt and pepper.
Heat grill.
Grill shrimp 2 minutes per side or until just cooked through.
Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds.
il, seasoning, lime juice and shrimp in a heavy plastic bag
In a bowl, mix salt and sugar; add shrimp and stir to coat.
Cover and chill 45 mins to 1 hour.
Rinse shrimp well and drain; also rinse and dry bowl.
Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
Thread shrimp on soaked wooden skewers.
Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.
In a large Zip-Lock bag combine the first 6 ingredients, then add shrimp.
Seal bag and turn to coat shrimp and refrigerate for 30min.
Drain marinade from bag and thread shrimp onto metal or wooden skewers.
Grill covered over medium heat for 3 - 5 min on each side or until shrimp turn pink.
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
0 mins.
Thread 3 shrimp onto each skewer, leaving 1
Place the ginger, garlic, cilantro, lemongrass, coconut milk, sugar, curry paste and a pinch salt in a food processor; process to a smooth paste. Transfer to a bowl. Add the shrimp and toss to coat. Let stand for 5 mins to marinate. Thread 3 shrimp onto each skewer.
Heat the oil in a large nonstick skillet on high heat. Cook the shrimp skewers for 1-2 mins each side, until shrimp turn pink. Place on serving plates and drizzle with lime juice. Serve with cilantro and lime wedges.
Heat 3 tbsp vegetable oil in a pan. Saute the onion, garlic, tomatoes and peppers, seasoning with salt, pepper and a pinch of sugar. Deglaze the pan with the stock, cover and simmer for 20 mins.
Put 3 shrimp on each skewer. Heat remaining vegetable oil in a pan. Cook the shrimp skewers for 2 mins on each side. Season with salt and pepper.
Divide the cherry tomatoes between 4 bowls, pour in the soup and garnish with cilantro leaves and a drizzle of chili oil. Top with a shrimp skewer.
aring knife, carefully slice each shrimp from tail to tip.
ike half circles).
Place Shrimp on skewer alternating the sliced
il mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil
eat a gas or charcoal grill to high (about 400\u00b0F