Lemon Garlic Shrimp Skewers Recipes

Steps:

• In a bowl, mix salt and sugar; add shrimp and stir to coat.
• Cover and chill 45 mins to 1 hour.
• Rinse shrimp well and drain; also rinse and dry bowl.
• Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
• Thread shrimp on soaked wooden skewers.
• Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.

Steps:

• Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt. Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt. Thinly slice the 2 remaining lemons and add to the bowl.
• Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on. Remove the veins and rinse the shrimp. Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour. Meanwhile, soak 12 to 15 wooden skewers in water.
• Preheat a grill to medium high. Thread the shrimp onto the skewers. Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter. Stir the mint into the remaining marinade. Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side. Transfer to the platter and sprinkle with the lemon salt to taste.

Steps:

• In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
• Add shrimp and stir to coat.
• Marinate, covered and refrigerated, for about 45 minutes.
• Grease grill and preheat barbecue to high.
• Thread shrimp onto skewers and sprinkle both sides lightly with salt.
• Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
• Remove, place on a platter and sprinkle with basil.

Steps:

• Combine all ingredients except shrimp. Reserve half the tomato sauce mixture for later use.
• Thread shrimp onto 6 skewers; place in shallow dish. Pour remaining tomato sauce mixture over shrimp; turn to evenly coat shrimp. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove shrimp from marinade; discard marinade. Grill shrimp 3 to 5 min. or until shrimp turn pink, turning every 2 min.
• Serve shrimp with reserved tomato sauce mixture.

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.