Grilled Jumbo Shrimp With Warm Plum Sauce Food

AMAZING SPICY GRILLED SHRIMP

Steps:

• Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
• Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
• Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
• Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.

GRILLED JUMBO SHRIMP

Steps:

• In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

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.

GRILLED JUMBO SHRIMP WITH LEMON-HERB MARINADE

Steps:

• Gather the ingredients.
• Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
• Combine marinade ingredients: oil, cilantro, lemon juice, shallot, minced garlic, chopped basil, salt, and white pepper (if using) in a bowl or large mixing cup.
• Pour mixture over shrimp. Seal bag and place in the refrigerator for 20 to 30 minutes-but no longer than that because the acid from the lemon juice will begin to soften the shrimp.
• Preheat the grill to medium-high heat. Right before placing shrimp on the grill, oil the grill grates well-use tongs and paper towels dipped in oil. Make about 4 passes to create a nonstick surface.
• Remove shrimp from the bag and discard marinade. Place shrimp on the grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
• Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!

GRILLED JUMBO SHRIMP WITH LEMON AND OREGANO

Steps:

• Snip through shells of shrimp along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein shrimp, leaving shells in place.
• Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.
• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
• Toss shrimp with 1/4 cup dressing in a large bowl and marinate no more than 15 minutes. (Texture of shrimp will change if marinated too long.)
• Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.
• Grill shrimp on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

GRILLED SHRIMP SCAMPI STYLE WITH SOY SAUCE, FRESH GINGER AND GARLIC

Steps:

• Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor. Add the softened butter and pulse until thoroughly combined.
• Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place onto preheated grill and cook in a single layer for 1 to 2 minutes per side, or until just cooked through.

GRILLED JUMBO SHRIMP WITH GARLIC-HERB BUTTER

Steps:

• In a small saucepan, combine the butter with the parsley, basil, garlic and shallot and melt over low heat.
• Light a grill or heat a grill pan.
• Halve the shrimp lengthwise, leaving them attached 1 inch below the head (if the head is left on). Devein the shrimp and spread them open. Season with salt and pepper, then brush liberally with the herb butter.
• Grill the shrimp over a medium-hot fire, shell side down, until lightly charred, about 1 minute.
• Turn and grill the other side until lightly browned, about 40 seconds. Turn the shrimp again. Brush them liberally with more herb butter, sprinkle with rum and grill until barely cooked through and bubbling, about 1 minute longer.
• Serve at once.

PLUM DIPPING SAUCE FOR SHRIMP

Steps:

• Place the plums in a blender or food processor. Add the water and mix at high speed until the plums are pureed. Pour the puree into a 1-quart saucepan. Add the remaining ingredients and simmer over low heat for 20 minutes to reduce the sauce. If necessary, add cornstarch to thicken the sauce.
• Remove from heat. Add sugar, to taste. Serve hot or cold.

GRILLED BUTTER-FLIED JUMBO SHRIMP

Steps:

• Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely.
• Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside.
• Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander.
• TWISTS:.
• TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce.
• TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice.
• TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.

GRILLED JUMBO SHRIMP WITH WARM PLUM SAUCE

Steps:

• Combine plums and water to just see through fruit in a saucepan. Bring to a simmer and cook 10 minutes. Transfer plums to a wire strainer set over a bowl and push through with the back of a spoon, scraping paste from bottom of sieve into bowl; discard skins. Wipe pan and transfer paste to it. Add sugar, sake, miriin and soy sauce. Simmer over low heat, stirring, 10 minutes. Let sauce cool to room temperature and set aside. Prepare charcoal grill to medium heat, spray a wire rack with cooking spray and place 4 inches above hot coals. Remove legs from shrimp, being careful to leave shells intact. With a small knife make 1/4 inch cuts through the back of shells, and devein. Set shrimp in one layer on paper towels to dry; set aside. Return plum sauce to medium heat. Arrange shrimp, lining them on their sides on the wire rack, brush with plum sauce and cook 2 to 3 minutes. Turn shrimp with tongs, brish with plum sauce and cook 2 to 3 minutes or until just opaque. Transfer shrimps to a large serving platter, scatter sliced scallions over, and serve with remaining plum sauce.