Grilled Seasoned Shrimp Food

GRILLED SHRIMP WITH PONZU SAUCE

Steps:

• Prepare barbecue (medium-high heat).
• Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.
• Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.
• Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly.
• Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes.
• Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you'd prefer.

GRILLED SHRIMP -- MMMMMM

Steps:

• In a 1 gal plastic food bag place shrimp and olive oil, toss to coat, sprinkle enough rub to coat the shrimp.
• The bag should look dark red.
• Refrigerate for 1-4 hrs, the longer you wait the hotter they'll be.
• Light the grill and while it's heating place shrimp on skewers.
• When coals are very hot, clean the area that the shrimp will be on and rub with a bit of canola oil on a rag (use a mitt please).
• Immediately place shrimp on greased grill for 2-3 minutes, turn and cook an additional 2-3 minutes.
• Remove from skewers and serve hot.
• No dipping sauce required.
• This rub works well on chicken wings too!

GRILLED SHRIMP SEASONING

Steps:

• Preheat an indoor grill pan or outdoor grill to high. To cook the shrimp in the oven, preheat the broiler. If broiling, line a sheet pan with foil and coat with nonstick spray.
• In a large mixing bowl, stir together the seasoning ingredients: garlic powder, salt, Italian seasoning, and cayenne. Drizzle in the olive oil and lemon juice and stir into a paste.
• Add the shrimp and toss to coat. If using smaller shrimp, thread them on metal skewers or wooden skewers that have been soaked in water for at least 1 hour. Brush the grill or grill pan with canola oil. Grill or broil the shrimp, just until pink and opaque, about 2 to 3 minutes per side, turning once half way through (discard the extra liquid/spices that is left at the bottom of the bowl). Serve immediately.

GRILLED SEASONED SHRIMP

Steps:

• Peel and devein shrimp, leaving tails intact if desired. Coat a grill rack with cooking spray before starting the grill. , Grill shrimp, covered, over indirect medium heat for 2-3 minutes on each side or until shrimp turn pink. Cool; cover and refrigerate until chilled., In a large resealable plastic bag, combine the remaining ingredients; add shrimp. Seal bag and turn to coat; refrigerate for at least 2 hours. Serve with a slotted spoon.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

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.