ngredients and toss to coat shrimp evenly.
Heat a large
Mix all ingredients except shrimp in medium bowl. Stir in Shrimp; cover.
Marinate at room temperature 45 minutes or 3 hours in the refrigerator.
Preheat oven for broiling.
Remove shrimp from marinade; reserve marinade.
Place shrimp on round baking pan and broil 3-4 minutes.
Brush with marinade and broil 3-4 minutes more or until shrimp are cooked through.
Microwave remaining marinade at high (100%) power for 2 minutes. Serve over rice or as a dipping sauce when served as an appetizer, if desired.
In pot add olive oil and heat then add the garlic and cook 2 to 3 minutes.
Add butter and melt.
Add all remaining ingredients except the shrimp and bring to boil; simmer 5 minutes.
Taste the sauce and add either more wine or hot sauce depending on how spicy you want to make it.
Add shrimp and cook additional 5 minutes.
Serve as is for an appetizer with bread for sauce dipping, or serve along with boiled white rice for a main course.
edium high heat. Pat the shrimp dry with paper towels and
Toss shrimp in the next 5 ingredients and coat with a little olive oil until moist.
Let marinate for a couple of hours or overnight.
When you are ready to cook the shrimp, add the salt, lemon juice and chopped scallions.
In a very hot skillet coated with oil, quickly saute the shrimp until firm.
Serve hot on a bed of greens as an appetizer, or deglaze the pan with some dry white wine and some butter to make a sauce and serve on pasta or rice.
Melt butter in frypan.
Add spices and shrimp.
Saute 2 to 3 minutes on each side.
Serve as appetizer with French bread and butter.
nto the back of each shrimp.
Gently \"stuff\" the cream
ill be warm when the shrimp are ready.
In a
Dry the shrimp by placing them on a
For the shrimp: Heat the olive oil in
Place shrimp in a food processor; pulse
minute.
Add the shrimp and stir-fry for 2
Mix first 7 ingredients and toss with shrimp. Cover and refrigerate for at least 20 minutes.
Skewer shrimp on long metal skewers and place on preheated indoor grill on med-high for about 3 minutes per side.
Mix together all the sauce ingredients.
Warm tortilla, spread some of the sauce on tortilla. Top with avocado, coleslaw mix and 3 to 4 shrimp on top and then enjoy!
nd simmer 2 mins. Add shrimp. Cook, stirring occasionally, 2-3
Cook noodles in a saucepan of boiling water according to package directions. Drain.
Heat half of the oil in a wok on medium-high heat. Stir-fry onion and shrimp for 2-3 mins, until shrimp turn pink. Remove from wok.
Add soy sauce, sugar and vinegar to wok. Cook for 2 mins, until mixture thickens slightly. Add noodles and toss to combine.
Return shrimp mixture to wok. Add remaining oil, bean sprouts, and cilantro stems and half of leaves. Toss to combine. Top with chili pepper and remaining cilantro leaves and serve.
o make 4.
Combine shrimp, onion, chili, pepper, garlic, seasoning
he surface.
Add the shrimp, garlic, onion, lemon zest, and
he surface.
Add the shrimp, garlic, onion, lemon rind, and
ontinues to cook, pat the shrimp dry with paper towels; season
Peel and devein the shrimp; wash them and pat them