Homemade Barbecue Shrimp Appetizer Recipes

Steps:

• Add all ingredients to an oven-proof skillet; stir to combine.
• Bake at 450° for 10 minutes or until shrimp turn pink.
• Serve shrimp with hot French bread, cold beer or iced tea, and lots of napkins.

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:

• Mix all ingredients except shrimp.
• Place in ziploc bag.
• Add shrimp & toss.
• Heat skillet and put sauce & shrimp in skillet & cook until done. (4-5 minutes).
• I like to make extra sauce for dipping. Put in microwaveable bowl and heat until warm.

Steps:

• For shrimp:
• Heat oil in large skillet over medium-high heat. Add garlic and stir 30 seconds. Sprinkle shrimp with salt and pepper. Add shrimp to skillet; sauté just until opaque in center, about 3 minutes. Remove skillet from heat.
• For sauce:
• Mix butter and flour in small bowl to blend. Combine clam juice and all remaining ingredients except water in medium saucepan. Simmer 5 minutes to blend flavors. Add butter-flour mixture and whisk until sauce thickens and is smooth, thinning with water by tablespoonfuls if desired, about 2 minutes. Season with salt and pepper. Add sauce to shrimp in skillet; simmer until heated through, about 2 minutes.

Steps:

• In a large bowl, whisk the first seven ingredients until blended. Reserve 1/4 cup marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 30 minutes., On each of 10 metal or soaked wooden appetizer skewers, alternately thread one shrimp, one pineapple chunk and an onion chunk. Grill, covered, over medium heat or broil 4 in. from heat 4-6 minutes or until shrimp turn pink, turning occasionally and basting with reserved marinade during the last 2 minutes.

Steps:

• Heat grill to medium-high heat.
• Toss shrimp and pineapple with oil. Thread 1 each shrimp and pineapple chunk onto 2 small parallel skewers. Repeat with remaining shrimp and pineapple on 5 additional sets of parallel skewers.
• Grill 4 to 6 min. or until shrimp turn pink, turning occasionally.
• Mix barbecue sauce and dressing until blended; drizzle over appetizers.