Grilled Grapefruit Marinated Shrimp Recipes

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Submerge the zests of the grapefruit in olive oil and heat up to 160 degrees for five minutes.
• Put oil and remaining ingredients in a shallow glass dish and submerge shrimp in it. Cover with plastic and refrigerate. Marinate shrimp for at least 3 hours so flavors can penetrate. Remove shrimp from marinade and place on a paper towel before grilling.
• Grill for 1 1/2 minutes on each side over hot coals.
• Season with salt and pepper if desired.

Steps:

• Marinate the shrimp with the olive oil, garlic, thyme, oregano, for at least an hour up to 24. Peel the grapefruit and cut into segments, lay out on a small sheet pan and top lightly with super fine sugar. Place grapefruit under broiler and cook until golden. In a saucepan, over medium high heat, reduce the grapefruit juice by 3/4's, add the heavy cream and reduce until thick. Remove from the heat and slowly add the butter, constantly whisking and finish with salt and pepper to taste. Grill the shrimp on an open flame, or in a grill pan until done. Plate shrimp (3 per person); alternate with grapefruit segments on the plate. Place masche or watercress in the center of the plate. Drizzle the grapefruit sauce over and serve.

Steps:

• In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
• Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

Steps:

• Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute. Add lemon juice, parsley, salt and pepper. Toss with shrimp in a large bowl. Chill until ready to serve.