Barbecued Shrimp Salad Recipes

Steps:

• For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl.
• Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour.
• For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth.
• In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges.
• Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder.
• Toss the shrimp in panko and grill until crispy and cooked through.
• Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon.

Steps:

• Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
• In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
• On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.

Steps:

• Preheat oven to 400˚F (200˚C).
• Add cut vegetables to a baking sheet lined with parchment paper.
• Drizzle in olive oil and sprinkle with seasonings to your preference. Bake for 10 minutes.
• Move veggies to the side to make space in the center of the baking sheet and add shrimp in a single layer.
• Drizzle with olive oil and sprinkle with seasonings and lime juice to your preference. Bake for 5-8 minutes, until shrimp is fully cooked. Be careful not to overcook.
• Mix dressing ingredients together in a small bowl.
• In a large salad bowl, combine mixed greens, roasted shrimp, veggies, and vinaigrette dressing together.
• Enjoy!

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding peppers to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well. Place in large bowl.
• Add mayo; mix lightly. Stir in shredded cheese and dressing. Refrigerate 20 min.
• Heat greased grill to medium-high heat. Thread shrimp onto 8 skewers; brush with barbecue sauce. Grill 2 min. on each side or until shrimp are done.
• Cover 4 plates with lettuce; top with pasta salad and shrimp skewers. Sprinkle with Parmesan.

Steps:

• Pour dressing and lime juice over shrimp in large nonmetal bowl; toss to coat. Add all remaining ingredients except lettuce; mix lightly. Cover.
• Refrigerate 1 hour.
• Place lettuce on serving plate; top with the shrimp mixture.

Steps:

• For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers.
• Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers.
• For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed.
• For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.

Steps:

• Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
• Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
• Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
• Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Steps:

• Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side.
• Put shrimp on top of the salad greens mixture. Pour dressing over top.

Steps:

• Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top., Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.