Cilantro Lime Shrimp Scampi Recipes

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

Steps:

• Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
• Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
• Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
• Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.

Steps:

• Whip together all the ingredients except shrimp, until smooth.
• Preheat oven to 350 degrees F.
• Arrange shrimp in one layer in a glass baking dish. Dot with the butter mixture.
• Bake 8-15 minutes, turning every 4-5 minutes. The timing depends on the size of the shrimp. They are done when they turn pink and opaque. Don't overcook--they will become tough.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Combine oil, cilantro, garlic, lime juice, seasoning, and cayenne in the bowl of a food processor; blend well. Toss with shrimp in a bowl. Transfer into a glass 8x8-inch baking dish.
• Process toasted bread in a food processor until crumbed. Top shrimp with bread crumbs and spray with a generous coating of cooking spray.
• Bake in the preheated oven until bubbly and shrimp are bright pink, about 15 minutes.

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.