Bbq Shrimp Roll Ups Food

BLACKENED SHRIMP WRAP WITH BBQ BACON AND CAJUN REMOULADE

Steps:

• For the shrimp: Heat a grill to medium-high heat. Combine the paprika, garlic, onion powder, sugar, salt, coriander, black pepper and cayenne in a bowl. Melt the butter in small saucepan over medium-low heat. Add the spice mixture and cook until fragrant, stirring frequently, about 3 minutes. Let cool, then toss the shrimp with the butter and spices and let sit for 15 minutes.
• Lay the bacon across grates of a grill and grill until crisp, 2 to 3 minutes per side. Set aside on paper-towel-lined plate.
• Grill the shrimp until charred, 1 to 2 minutes per side. Let rest, then chop each shrimp into 3 smaller chunks.
• For the remoulade: Mix together the mayonnaise, capers, hot sauce, lemon juice, mustard, parsley, relish and garlic in a bowl and season with salt and black pepper.
• Mix together the avocados, tomatoes and orange juice. Season with salt and black pepper. Schmear a tablespoon of remoulade on each tortilla and top with avocado and tomatoes, 2 slices of bacon and some grilled shrimp. Tightly wrap and serve with extra remoulade for dipping.

BBQ SHRIMP

Steps:

• Set up your grill for even medium-high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
• In a mixing bowl, whisk together the olive oil, brown sugar, paprika, salt, cumin, coriander, cayenne and lime zest and juice. Add the shrimp and allow to marinate for 15 minutes at room temperature and up to 3 hours refrigerated.
• Remove the shrimp from the marinade and place on a cooling rack in a single layer. Put the cooling rack on the grill and cook the shrimp, pulling the cooling rack off the grill to flip them, until charred and cooked through, 2 to 3 minutes per side.
• To serve: Add the shrimp to a platter and garnish with lime wedges.

GARLIC SHRIMP ROLL

Steps:

• For the garlic butter: Melt butter in a saucepan until clear. Mix in garlic, basil and oregano. Bring to about 200 degrees F so the ingredients are evenly mixed. Remove from heat. Let cool, mixing occasionally, to ensure ingredients remain suspended evenly throughout the butter.
• For the shrimp roll: Heat a saute pan with 1 ounce garlic butter (save the remaining garlic butter for another use).
• Saute shrimp until solid in texture, then add white wine to deglaze the pan. Drizzle lemon juice over dish and place shrimp in toasted roll.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.