Grilled Shrimp Texas Style Recipes

Steps:

• 1. Place shrimp in a large bowl. Combine remaining ingredients and pour onto shrimp. Toss to coat, cover, and place in refrigerator for 30-60 minutes. Preheat grill for medium heat. Put shrimp onto skewers. Place skewer through tail and top (like a "C"). Place onto grill and cook for 2-3 minutes per side. When shrimp no longer looks translucent, remove from heat and serve.
• 2. Tip: Serve with melted butter to which you've added a little garlic and lemon juice. YUM! Or combine with your favorite steak recipe!!!

Steps:

• Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
• Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
• Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
• Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

Steps:

• 1. Rinse, peel and devein all of the shrimp and set aside. Cut bacon into half slices and refrigerate until ready to use.
• 2. Mix all remaining ingredients in a very large bowl. BEFORE ADDING SHRIMP, remove 1/2 cup marinade to be used to baste shrimp while grilling.
• 3. Add shrimp to marinade and toss until all of the shrimp is well coated. Cover and refrigerate for at least one hour but not longer than 3 hours. Any longer may result in your shrimp becoming rubbery!
• 4. If using a charcoal grill, make sure your charcoal is completely ash grey before placing shrimp on the grill. If using a propane grill, set your grill to 350 degrees or a medium heat setting.
• 5. Lay out a (heavy duty) foil covered cookie sheet. Place your bacon and toothpicks next to your cookie sheet. When shrimp has marinated for at least one hour, remove the shrimp one at a time from the marinade and wrap with 1 of the 1/2 slices of bacon and secure by inserting a toothpick through the center. Continue until all of the shrimp is wrapped. DISCARD LEFTOVER MARINADE!!!
• 6. If using metal skewers, run the skewer through the tail end and the head end of each shrimp to secure firmly while grilling. If NOT using skewers, simply slide the foil with the shrimp on it off the cookie sheet onto the grill surface.
• 7. Cook your shrimp for 10 min., basting once with reserved marinade, turn the shrimp and continue cooking for additional 5 to 7 minutes or until shrimp is white in color and bacon is crisp.
• 8. Remove shrimp from grill, serve immediately! The shrimp may be kept warm for up to 30 min. or so in a 200 degree oven when TIGHTLY wrapped in heavy duty foil.
• 9. Shrimp may be served alone as an appetizer or on a bed of rice pilaf as a side to grilled steaks for a main dish! Store leftover shrimp for up to 2 days in a tightly sealed container. Reheat in microwave at 20 sec. intervals until desired tempature or in a heavy skillet over medium heat. ENJOY!!

Steps:

• Peel and devein shrimp, leaving tails intact.
• Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour.
• Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink.
• Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.