Spicy Shrimp And Date Skewers Recipes

Steps:

• In a small bowl crush the garlic with coarse salt; mix in cayenne pepper and paprika.
• Add in olive oil and lemon juice; mix until combine, then add in Tabasco if using.
• In a large bowl toss the shrimp with the garlic oil until evenly coated.
• Cover and refrigerate for 30 minutes.
• Meanwhile soak the wooden skewers in cold water for 30 minutes.
• Preheat grill to medium heat, then lightly oil the grill grate.
• Thread the shrimp onto the wooden skewers.
• Cook the shrimp for 2-3 minutes per side or until opaque.
• Serve with lemon wedges.

Steps:

• Place the cumin and cayenne in a skillet over low heat and stir constantly for 2 minutes. Place in a large bowl and whisk in lemon juice and oil. Add the shrimps and toss to coat well. Cover and refrigerate for 2 hours.
• Place 1 piece of date in the curve of 1 piece of shrimp, wrap a piece of bacon around the shrimp and skewer with a toothpick. Repeat.
• Preheat the broiler. Broil until the shrimp are just cooked through, about 11/2 minutes per side. Serve hot or at room temperature.

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:

• Preheat a grill for cooking over medium-high heat.
• Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side.
• Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
• Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months.

Steps:

• In a small saucepan, combine the first five ingredients; bring to a boil over medium heat, stirring frequently. Remove from the heat; cool. Set aside 1/2 cup for basting. Place remaining sauce in a large resealable plastic bag; add shrimp. Seal bag; refrigerate for 30 minutes. , Drain and discard marinade. Thread the shrimp, green peppers and mushrooms alternately on six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2 minutes on each side. Turn and brush with reserved sauce. Continue grilling for 4-8 minutes or until shrimp turn pink, turning and basting several times.

Steps:

• Thaw any meat as necessary. If fresh, proceed to the next step.
• Mix together the salt, pepper, cayenne, and garlic.
• Align shrimp and scallops every other onto 4 skewers or 1 skewer per person.
• Brush the shrimp with the olive oil. Use more if you would like a more bold and juicy flavor, but stick to minimal amounts if you would like a lower calorie meal.
• Sprinkle the spice seasoning mix over each side of the skewers.
• Squeeze the lemon juice over one side of the skewers.
• Grill them over medium to medium-high heat until the meat is cooked through. About 2-3 minutes per side.
• Add Tabasco sauce to your likening and garnish with some sliced grilled lemons.

Steps:

• In a small saucepan, melt butter. Stir in seasonings; set aside and keep warm. Peel and devein shrimp, leaving tails on. On six metal or soaked wooden skewers, alternately thread shrimp and scallops., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture.