GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO
Steps:
- Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
- Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
- Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
- Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
- Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
GRILLED JUMBO SHRIMP
At your next barbecue, skip the burgers and toss these zippy marinated shrimp on the grill. Grace Yaskovic, a field editor from Lake Hiawatha, New Jersey, dresses up their great grilled flavor with a hint of orange and dashes of ginger and red pepper.
Provided by Taste of Home
Categories Dinner
Time 21m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (1g saturated fat), Cholesterol 230mg cholesterol, Sodium 838mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
GRILLED OREGANO SHRIMP
This grilled shrimp recipe embodies what's great about grilling: Just a few minutes over the coals transforms simple ingredients into a tasty dinner.
Provided by Shelley Wiseman
Time 25m
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure.
- Stir together oil, oregano, and 3/4 teaspoon each of salt and pepper in a bowl.
- Cut onion lengthwise into 3/4-inch wedges and separate layers. Toss shrimp and onion with oil mixture, then thread 6 shrimp onto each skewer, alternating with single layers of onion.
- Grill shrimp, covered only if using a gas grill, turning once, until just cooked through, 3 to 4 minutes total.
GREEK GRILLED JUMBO SHRIMP W/ LEMON & OREGANO DRESSING
Aahhh another FAV from GOURMET MAGAZINE. PERFECT as a SUMMERTIME GRILL APPY! Have plenty of Crusty Bread to dip into any leftover dressing! NOTE: Number of servings vary on size per lb for shrimp.
Provided by iLuv2cook 2
Categories Very Low Carbs
Time 50m
Yield 20 shrimp approx, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Clean and Devein Shrimp leaving shells in place.
- Mince and mash Garlic in a Mortar and Pestle. Place in Blender with Fresh Lemon Juice and Black Pepper until smooth. With motor running, add oil in a slow stream, blending till emulsified. Transfer dressing to a bowl and add in your chopped FRESH OREGANO.
- Prepare your GRILL (Moderate Heat for GAS and Direct Heat with Med-HOT Charcoal.
- Toss Shrimp with 1/4 Cup Dressing in a Large Bowl and marinate NO more than 15 minutes(Texture of Shrimp will change if marinated longer!).
- Brush Lemon wedges with some of remaining dressing and grill till marks appear (approx 5 minutes) then transfer to large patter.
- GRILL shrimp on lighlty oiled Grill Rack, turning over once till cooked through approx 8 minutes total Transfer to platter with Lemons as grilled ~ Top with remaining dressing!
Nutrition Facts : Calories 312.8, Fat 22.1, SaturatedFat 3, Cholesterol 214.9, Sodium 1184.6, Carbohydrate 5.2, Fiber 0.9, Sugar 0.8, Protein 23.7
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
GRILLED SHRIMP WITH LEMON-DILL BUTTER AND ORZO SALAD
Provided by Bobby Flay
Categories appetizer
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour.
- Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste.
- Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO
Make and share this Grilled Jumbo Shrimp With Lemon and Oregano recipe from Food.com.
Provided by Vicki Kaye
Categories < 4 Hours
Time 1h30m
Yield 3 lbs shrimp, 6 serving(s)
Number Of Ingredients 8
Steps:
- Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
- Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
- Prepare grill for cooking over direct heat with medium-hot charcoal, moderate heat for gas.
- Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long).
- Lightly brush lemon wedges with some of remaining dressing grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
- Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.
Nutrition Facts : Calories 177.5, Fat 2.5, SaturatedFat 0.3, Cholesterol 285.8, Sodium 1575.6, Carbohydrate 6.9, Fiber 1.2, Sugar 1.1, Protein 31.4
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- On a cutting board, finely chop the drained capers with the oregano leaves and garlic. Transfer the mixture to a bowl and stir in 1/2 cup plus 2 tablespoons of the olive oil, along with the lemon zest and lemon juice. Season the sauce with pepper.
- Light a grill. In a large bowl, toss the shrimp with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Thread the shrimp onto metal skewers and grill over high heat, turning once, until the shrimp are lightly charred and cooked through, about 3 minutes per side. Remove the shrimp from the skewers and transfer them to a platter. Spoon the sauce on top and serve.
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