Grilled Shrimp With Dilled Asparagus And Garlic Mayonnaise Recipes

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

Steps:

• Combine oil, lemon juice, garlic cloves, parsley, basil, garlic, salt, and pepper in the bowl of a food processor. Blend until marinade is smooth, about 20 seconds.
• Pour marinade into a resealable gallon-sized plastic bag. Add shrimp to the bag and toss to coat with the marinade. Seal bag and chill in the refrigerator for 30 minutes.
• Soak wooden skewers in cold water while shrimp is marinating.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove shrimp from marinade and thread onto skewers, 5 to 6 shrimp per skewer. Cook the shrimp on the preheated grill until they are bright pink on the outside and no longer transparent in the center, about 3 minutes per side.

Steps:

• Preheat the oven to 400 degrees F.
• Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
• Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
• Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Steps:

• Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
• Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
• Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
• Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

Steps:

• Blend first 7 ingredients in processor. Gradually add 2 cups oil through feed tube and blend until thick and smooth. Transfer mayonnaise to bowl. Blanch asparagus in large pot of boiling salted water until just tender about 3 minutes drain. Refresh under cold water and drain again. Prepare barbecue high heat. Thread shrimp on skewers. Brush generously with oil. Cook shrimp until just pink about 2 minutes per side. Arrange lemon leaves on platter. Place mayonnaise in center of platter and sprinkle chives over. Toss asparagus with 2 tablespoons lemon juice and dill. Remove shrimp from skewers. Arrange shrimp and asparagus around mayonnaise and serve.

Steps:

• Preheat grill.
• Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired.
• Rinse shrimp and pat dry with paper towels, set aside.
• Snap off and discard woody bases from asparagus.
• Cut asparagus diagonally into 2-inch pieces.
• In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside.
• Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square.
• Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture.
• Bring up opposite edges of foil and seal with a double fold.
• Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build.
• Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once.
• Serve over pasta or rice, drizzle with juices from foil packet.

Steps:

• Prepare a charcoal or gas grill for high heat. (If you don't have a grill, you can cook the shrimp in a cast-iron skillet over high heat, with the vent on, following the same timing.) Using a Microplane or the small holes of a box grater, grate the garlic and chile into a medium bowl. Stir in the mayonnaise, salt and baking soda. Add the shrimp and stir to combine. Refrigerate for 15 to 30 minutes.
• Clean the grates with a grill brush (no need to grease the grates), then grill the shrimp until well browned, 2 to 4 minutes. (If using a gas grill, close the lid to maintain temperature.) Flip and cook until opaque throughout, 1 to 2 minutes. Eat right away.

Steps:

• Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.