Australian Shrimp On The Barbie Recipes

Steps:

• Mix olive oil, wine, lemon juice, salt, pepper, cayenne and garlic in a bowl. Add shrimp and toss to coat. Marinate in the fridge for an hour, two hours at the most. If you leave it longer, the lemon juice will start to "cook" the shrimp.
• Heat barbeque to medium heat. Cook shrimp until just cooked through, about 3 minutes on each side.
• Sprinkle shrimp with parsly and garnish with lemon wedges.

Steps:

• Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
• Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side.
• Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.

Steps:

• Combine all marinade ingredients.
• Soak uncooked and unshelled shrimp in marinade for 1 to 1 1/2 hours turning periodically.
• Place on hot grill and cook until just pink and blackened on the outside.
• A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Steps:

• SHRIMP: Soak 8 (4") bamboo skewers in water for 10 minutes to prevent burning. Preheat grill to medium heat. Combine all ingredients except shrimp and skewers in a small mixing bowl. Line shrimp up in vertical rows of five, all facing the same direction on a flat surface. Thread two wooden skewers, one at the head-end and one at the tail-end, through each row of five shrimp so you end up with a washboard-looking rectangle of skewered shrimp. Place shrimp on a platter and brush all over with garlic mixture. Place shrimp skewers on hot grill and cook 1-2 minutes per side.
• MANGO RELISH: Heat olive oil in a small skillet over medium heat. Saute onion, garlic and chile pepper until soft and fragrant. Turn off heat and stir in sugar and diced mango. Season to taste with salt and pepper.

Steps:

• Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
• Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator, for 30 to 60 minutes.
• Preheat the grill to high.
• Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
• When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
• Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.
• Note: Sweet chile sauce is the Thai version of ketchup. One good brand to look for is Siriacha. If not available, simply omit.

Steps:

• Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally. Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side. Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.