Grilled Honey Herb Shrimp Food

GRILLED HONEY-HERB SHRIMP

Steps:

• In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours.
• Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
• Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp.
• Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.

GRILLED HERB SHRIMP

Steps:

• Combine all the ingredients and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
• Skewer the shrimp. I use 3 or 4 shrimp on a 12-inch skewer for dinner. Heat a grill with coals and brush the grill with oil to prevent the shrimp from sticking. Grill the shrimp for only 1 1/2 minutes on each side.

HONEY GRILLED SHRIMP

Steps:

• In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour.
• Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.
• Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.

GRILLED HONEY-BUTTER SHRIMP

Steps:

• Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill.
• In small bowl, mix honey, butter, garlic-pepper blend and chives until thoroughly combined. On each skewer, thread about 3 shrimp, leaving 1/4-inch space between each. Brush honey-butter mixture on both sides of shrimp.
• Place skewers on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.

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.

HONEY GRILLED SHRIMP

Steps:

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup.
• Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate reserved marinade for basting.
• Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers.
• Grill, uncovered, over medium heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer or until shrimp turn pink, turning and basting frequently.

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.

HONEY-LIME GRILLED SHRIMP

Steps:

• Combine olive oil, vinegar, honey, lime juice, salt, pepper and garlic together to make marinade. Marinate shrimp for about 30 minutes or more if desired, then drain marinade into a cup and save to make glaze after cooking shrimp.
• Heat grill pan to medium, grill shrimp for a total of 3 minutes, turning over once. Remove shrimp from pan and cover to keep warm.
• Blend butter and flour together and add to juices in pan. Add saved marinade to pan also and heat till thickened stirring to prevent lumps, about a minute or two. Cover shrimp with glaze or serve separately over white rice.
• Makes two servings.

HONEY GRILLED SHRIMP

Steps:

• In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.