Grilled Italian Shrimp Food

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 ITALIAN SHRIMP

Steps:

• If your shrimp does not come deveined, this is pretty easy to do. Remove the shell (which is usually already cut) and use a small knife to cut along the back side of the shrimp. There will be a slimy dark "line" that becomes exposed. Remove that from the shrimp and rinse. Pat the shrimp dry.
• Place all the ingredients except shrimp in a food processor and blend it till almost smooth. Pour sauce over the shrimp, toss, and place in the refrigerator to marinate 30min to an hour. If using a grill, thread your shrimp onto skewers.
• Prepare your grill or grill pan to medium high heat. Place your shrimp on the hot grill or grill pan and cook, not moving for 2 minutes. Flip and cook on the other side another 2-3 minutes, depending on the size of your shrimp. You want them to be opaque with no clear/grayish parts. Serve immediately or cover and chill for up to 2 days.

GRILLED ITALIAN SHRIMP

Steps:

• Preheat greased grill to medium heat. Mix oil, vinegar and dressing mix in cruet or small bowl as directed on envelope. Thread shrimp and salami alternately on eight skewers.
• Grill kabobs on 5 to 6 min. on each side or until shrimp turn pink.
• Arrange cheese slices on eight serving plates; top each with one kabob. Drizzle evenly with the dressing mixture; sprinkle with basil.

ITALIAN GRILLED SHRIMP

Steps:

• Place all ingredients in a large zip-lock bag.
• Seal and refrigerate for 4 to 6 hours.
• Thread shrimp and veggies onto metal skewers, alternating as desired.
• Grill over medium heat about 4 minutes, turn once and grill 4 minutes more.
• Remove from skewers and serve hot.
• This also works as a stir-fry: Marinate as above and then saute all ingredients over medium-high heat in a large skillet until shrimp are pink.

ITALIAN-STYLE GRILLED SHRIMP AND POLENTA

Steps:

• Add olive oil to a small loaf pan and use a paper towel to coat the bottom and sides of the pan. Set aside.
• Add chicken broth, water, thyme, garlic and salt to a medium saucepan and bring to a boil. Slowly add the polenta into the chicken broth, whisking constantly. Continue to whisk and cook polenta for 4-5 minutes. Remove from heat. Stir in the parmesan cheese.
• Pour the polenta into the loaf pan and smooth the top. Cover with plastic wrap and let cool to room temperature. Then refrigerate until firm, several hours or overnight.
• In a medium bowl, combine 2 cloves of the garlic, the lemon zest, red pepper flakes, salt, pepper, and olive oil. Stir to combine. Add the shrimp and toss to coat. Set aside for 15 minutes to marinate.
• In a medium bowl combine the garlic, lemon zest and juice, dijon mustard, olive oil, salt and pepper. Whisk to combine. Add the capers, sun-dried tomatoes, red onion, grape tomatoes, artichokes and parsley. Toss to combine. Set aside.
• Thread the shrimp onto skewers.
• Turn the polenta out onto a cutting board. Slice polenta into 1/2" thick slices. Lightly brush them with olive oil. Lightly oil the grill grates and make sure the grill is hot before adding the polenta - it can have a tendency to stick. Grill the polenta for about 3-4 minutes per side. Transfer to a serving platter.
• Grill the shrimp for about 1 1/2-2 minutes per side, until pink and opaque. Transfer to a serving platter.
• To serve: Arrange the polenta on a serving platter. Spoon the topping over the polenta. Arrange the shrimp skewers over the topping. Serve.

ITALIAN GRILLED SHRIMP SCAMPI

Steps:

• Split each shrimp on underside down to tail, try to avoid cutting meat (use sharp knife or scissors).
• Put shrimp in bowl with remaining ingredients.
• Stir well to coat.
• Cover and refrigerate at least 2 hours.
• Push onto skewers and grill shrimp 6 inches from heat over a low charcoal fire.
• Turn frequently.
• takes about 15 minutes.
• Serve skewered shrimp scampi with garlic butter.

GRILLED SHRIMP SALAD WITH GARLIC PARMESAN ITALIAN VINAIGRETTE

Steps:

• If using wooden skewers, soak in water for 1 hour.
• Pat shrimp dry with paper towel and toss in a bowl with 1 tablespoon Marie's Garlic Parmesan Italian Vinaigrette dressing. Place in fridge while prepping other ingredients (about 15 minutes).
• Heat grill to medium-high heat (350-400°F) or grill pan to high heat.
• Skewer 4-5 shrimp on a wooden skewer.
• Grill shrimp 2 minutes on each side or until cooked through but not overcooked.
• Arrange all greens and vegetables on a plate or in a bowl. Toss or drizzle with remaining 1 tablespoon Marie's Garlic Parmesan Italian Vinaigrette dressing. Top with cooked shrimp and serve immediately.

THEE BEST GRILLED SHRIMP

Steps:

• Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until cooked through.

ITALIAN GRILLED SHRIMP SKEWERS

Steps:

• In a food processor or blender; combine fresh basil, 1 clove of garlic (whole), parmesan cheese, salt, and olive oil. Gently pulse until mixed together well. Try not to over blend the mixture.
• In a large mixing bowl; combine the blended mixture with the raw jumbo shrimp. Toss well; so shrimp are evening coated with marinade. Marinade for 20-30 minutes.While the shrimp are marinating; take this opportunity to soak your skewers if you are using wooden skewers.
• Prepare skewers; thread shrimp onto skewers. I usually thread about 3-4 shrimp per skewer.
• Heat gas or electric grill to medium heat. Oil grates well (using a grill brush and vegetable oil; otherwise your shrimp will stick!Melt 1/4 cup butter. Combine with minced garlic clove and parsley. Set aside for after the shrimp are cooked.Place shrimp skewers on grill. Grill approximately 3-4 minutes per side (internal temperature of 145 degrees Fahrenheit).
• Remove from grill and lightly brush with garlic butter mixture. Serve immediately

GRILLED ITALIAN SHRIMP

Steps:

• Clean shrimp thoroughly. Remove shell and devain. Set aside.
• Use a covered container or a ziplock bag to place shrimp into. Cover with 1/2 italian dressing. Let sit in refrigerator to marinate for 1 hr. Use more dressing if you prefer.
• Heat grill or use skillet on stove top. If grill method you may want to use a skewer to put them on. (I have a griddle plate for my grill.) Once ready to cook place shrimp over heat. Cook 3-5 minutes each side. I do 3 then flip then 3 more then baste with leftover dressing and flip for 2 minutes more each side.
• Remove from heat. Spray lightly using spray bottle from dollar store with lemon juice. I give a quick spray on top. Serve with favorite meal or as an appitizer.