Grilled Shrimp Skewer Recipes

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade., On two metal or soaked wooden skewers, thread shrimp. Grill, covered, over medium heat for 4-5 minutes on each side or until shrimp turn pink, turning once.

Steps:

• Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
• Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

Steps:

• In a food processor blend together the garlic, mayonnaise and lemon juice. Remove to a small serving bowl and stir in the chives.
• For the roasted garlic dipping sauce: Heat a cast-iron grill pan.
• Add the garlic, rosemary, olive oil, lemon juice, red pepper flakes, salt and pepper together in a large bowl. Add the shrimp and toss to coat. Let the shrimp sit at room temperature 15 minutes.
• For the grilled rosemary shrimp: Skewer the shrimp on the bamboo skewers, about 3 per skewer. Grill the shrimp until cooked through, about 3 minutes on each side. Place the skewers on the platter and garnish with rosemary sprigs. Serve the shrimp with the roasted garlic dipping sauce.

Steps:

• In a bowl whisk together all marinade ingredients until well blended (remove 3-4 tablespoons to brush on the shrimp while cooking).
• Pour the marinade into a large resealable plastic bag; add in the shrimp, seal bag and toss to coat the marinade with the shrimp.
• Refrigerate for 2 hours.
• Soak the wooden skewers in cold water 30 minutes before threading.
• Set grill heat to medium-low.
• Thread the shrimp onto the skewers piercing once near the tail and once near the head; discard the marinade.
• Grease the grill grate.
• Cook shrimp for about 5 minutes per side or until opaque, brushing frequently with the reserved marinade.

Steps:

• Blend lime juice, curry powder, cumin, sugar, ginger, scallions, garlic, and 1 1/4 teaspoons salt in a blender or a food processor. With machine running, add oil in a slow, steady stream to form a paste.
• Cut shrimp along back (through shells) using kitchen scissors, and devein. Loosen shells from flesh using your fingers, keeping shells attached. Gently open each shell, and push some curry paste underneath to coat backs; put shells back in place. Cover with plastic wrap, and refrigerate for at least 30 minutes.
• Soak 10 wooden skewers in water for 30 minutes. Meanwhile, heat grill to medium-high. Let shrimp stand at room temperature for 15 minutes. Thread 2 shrimp onto each skewer. Grill until shells are charred on one side, about 3 1/2 minutes. Flip, and cook until opaque, about 2 1/2 minutes more.

Steps:

• In a large resealable plastic bag, combine the first nine ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for at least 30 minutes., On eight metal or soaked wooden appetizer skewers, thread shrimp and lemon wedges. Grill, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

Steps:

• Combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. Toss in shrimp to coat, cover, and refrigerate for 2 hours. Meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Thread shrimp tightly on to skewers. Cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. Flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. Use a fork to remove shrimp from the skewers.

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

Steps:

• Heat grill to medium-high heat.
• Toss shrimp with 1/4 cup dressing. Let stand 10 min. Drain; discard dressing. Thread shrimp evenly onto 4 skewers.
• Stack 3 (14-inch) squares of foil. Fold foil in half, then double-fold 2 opposite sides to make pouch. Spoon rice, zucchini and peppers into pouch. Gradually add broth and remaining dressing. Double-fold foil at top of pouch to seal.
• Grill packet 10 to 15 min. or until liquid is absorbed. Remove from grill. Let stand 5 min. Meanwhile, grill shrimp skewers 5 min. or until shrimp turn pink.
• Spoon rice mixture onto platter; top with shrimp and onions.