Grilled Shrimp Skewers With Sugar Snap Peas Recipes

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:

• 1. Gather your marinade ingredients
• 2. Prepare your marinade and place in a bowl or in a ziplock baggie. Clean your shrimp and add to marinade. Refrigerate for 1 to 2 hours.
• 3. Clean your fresh sugar snap peas. You can steam your peas for 5 minutes or so and just place your shrimp skewers on top of the peas or you can add them to the skewer as well. They cook nicely with the shrimp and still have a nice crunch to them even after grilling. If cooking add your oil, salt, pepper and toasted black sesame seeds after you steam them.
• 4. Take your shrimp out of marinade and place on skewers alternating the sugar snap peas or just the shrimp themselves. Now, add your sprinkle of tumeric, salt & pepper to taste and toasted black sesame seeds. After placing them on the skewer grill accordingly to the size of shrimp you use. I had a medium shrimp so it was 3 to 4 minutes on each side.
• 5. Once shrimp is done remove from grill and plate over the peas and then squeeze fresh lime juice over them right before serving.

Steps:

• 1. Soak bamboo skewers. Melt butter and olive oil together and stir in garlic and parsley.
• 2. Thread shrimp on skewers. Preheat grill or broiler.
• 3. Brush butter mixture on shrimp and either grill or broil until shrimp is pink.
• 4. Do not over cook.