Grilled Herbed Shrimp Food

GRILLED HERBED SHRIMP

Steps:

• Combine all ingredients except shrimp in a large resealable plastic bag. Snip through each shrimp shell down the back, leaving last segment and tail intact, and devein with a paring knife, leaving shell intact. Add shrimp to bag and massage with marinade. Refrigerate at least 8 hours or up to overnight.
• Soak 10 short wooden skewers in water 30 minutes. Meanwhile, preheat grill for indirect heat, with coals to 1 side (or medium heat on a gas grill). Thread 2 shrimp onto each skewer and place on indirect side of grill. Cook, turning once, until shrimp are curled, slightly charred, and cooked through, about 5 minutes.

EMERIL'S LEMON-HERB GRILLED SHRIMP

Steps:

• Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on.
• In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour.
• Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.

CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

Steps:

• Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
• Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
• Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
• Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

GRILLED SHRIMP WITH GARLIC & HERBS

Steps:

• Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE

Steps:

• Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse shrimp.
• Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cut all the way through). Remove vein and pull off legs. Open shrimp.
• Whisk olive oil, white wine, garlic, parsley, and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand 30 minutes.
• Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

GRILLED HERBED SHRIMP ON MIXED GREENS

Steps:

• Heat your grill.
• In a medium bowl, combine all marinade/dressing ingredients; blend well with a whisk.
• Reserve half of the marinade to use as dressing; add shrimp to remaining marinade and toss to coat; let stand at room temperature for 10 minutes to marinate.
• Remove shrimp from marinade; reserve marinade; thread shrimp onto four 12-inch metal skewers and place on grill; cook 6-8 minutes or until shrimp turn pink, turning and brushing once with marinade.
• In a large bowl, combine salad greens, bell pepper, cucumber, radishes, cheese and reserved dressing; toss gently.
• Divide salad onto individual serving plates and top with shrimp.

GRILLED SHRIMP WITH HERB BUTTER

Steps:

• Preheat outdoor grill or oven broiler to high.
• In a bowl, combine the shrimp with the red pepper, mustard, olive oil, lemon juice, thyme, salt and pepper, and blend well.
• Arrange 6 shrimps on each of 4 skewers. Brush the sides with oil.
• Place the shrimp on the grill or under the broiler about 4 inches from the heat source. Cook for about 2 minutes and turn, continue grilling for about 2 minutes more. Serve with herb butter sauce.

HERBED SHRIMP APPETIZER

Steps:

• In a large bowl, combine the first eight ingredients. Place the shrimp in a large resealable plastic bag; add herb mixture. Seal bag and toss to coat. Refrigerate for at least 4 hours. , With a slotted spoon, transfer shrimp to a serving bowl. Garnish with flowers and herbs.