Grilled Gulf Shrimp Recipes

Steps:

• Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
• Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook.
• To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves.

Steps:

• Preheat your grill to medium heat.
• Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

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:

• Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.
• Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head.
• Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.