Grilledshrimppilipili Recipes

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:

• Shell, devein and wash shrimp, leaving tails intact. Dry thoroughly on paper towels.
• In a small bowl, combine the chile, garlic, lemon juice, salt and pepper to taste, and the peanut oil.
• Place shrimp in a large bowl, and pour the oil mixture over the shrimp, coating the shrimp well. Cover bowl, and place in the refrigerator at least three hours, and stir occasionally.
• Preheat the broiler (or grill). Remove the shrimp from the marinade and place in a single layer on a tray under the broiler, or in a grill basket for the grill. Cook about 2 minutes per side, until the shrimp are pink.
• Serve with hot rice and garnish with a lemon quarter.

Steps:

• Put the shrimp in a large baking dish.
• Combine the canola oil, garlic, red pepper flakes and fennel seed in a small food processor and process until the garlic is somewhat paste-like. Pour this mixture over the shrimp and let them marinate for 30 minutes.
• Light a grill to high heat.
• Strain the shrimp from the marinade and season them with salt and black pepper, to taste. Grill the shrimp on both sides until they are slightly charred and just cooked through, about 2 minutes per side (see Cook's Note). Transfer the shrimp to a plate.
• Melt the butter in a large saute pan set over the grates of the grill. Add the lemon zest, lemon juice, tarragon and thyme leaves and cook for 30 seconds. Add the shrimp and cook, tossing once, about 1 minute. Finish with the parsley and adjust the seasonings, if necessary. Transfer the shrimp to a serving platter and garnish with thyme and parsley.

Steps:

• Combine all ingredients in a glass dish.
• Marinade 2 hours at room temperature.
• Broil 3-4 inches from heat for 3 minutes.
• Turn and broil more.
• Shrimp can be served over rice with green salad and Italian bread.

Steps:

• Preheat the grill to medium-high.
• Peel and devein the shrimp(if not already done). Trim off the greens from the scallions, reserving them for another dish, then trim off the roots; you should be left with 2-inch sections of scallion white. Cut the bacon strips crosswise in half.
• Nestle each scallion white in the cucrved hollow of a shrimp, then wrap in piece of bacon and secure with a bamboo skewer or toothpick by running the skewer or toothpick through the wrapped shrimp.
• When ready to cook, arrange the dim sum on the hot grate and grill until the shrimp are firm and pink and the bacon is crisp, 2 to 4 minutes per side, turning once with tongs. Serve immediately.