Grilled Shrimp With Garlic Mayo Food

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Steps:

• In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.
• Wine suggestion for this recipe: Pinot Grigio
• In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.
• Per serving (based on 6 servings):
• Calories 296
• Total Fat 18 grams
• Saturated Fat 2 grams
• Protein 22 grams
• Total Carbohydrate 10 grams
• Sugar: 4 grams
• Fiber 1 gram
• Cholesterol 191 milligrams
• Sodium 1397 milligrams

GRILLED SHRIMP WITH LEMON AIOLI

Steps:

• Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince.
• Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely.
• Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.

GRILLED SHRIMP WITH GARLIC (GAMBAS AL AJILLO)

Steps:

• Heat the grill to medium.
• Whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic in a small bowl. Skewer the shrimp and brush with marinade.
• Place the remaining 1/2 cup of the oil in a small saucepan, add the sliced garlic and cook until the sliced garlic is lightly golden brown. Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.
• Increase the heat of the grill to high.
• Remove the shrimp from the marinade, season with salt and pepper and grill until golden brown on each side, about 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. Sprinkle with the remaining thyme and garnish with oregano leaves.

MAUI WOWIE SHRIMP

Steps:

• Preheat outdoor grill for medium heat, and lightly oil the grate.
• Thread shrimp onto skewers. Season both sides of shrimp with garlic salt and black pepper; if using cayenne, see Cook's Note.
• Generously coat both sides of shrimp with mayonnaise.
• Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side. Serve with lemon wedges.

GARLIC GRILLED SHRIMP

Steps:

• Soak wooden skewers in water for at least 15 minutes.
• Preheat grill for medium heat and lightly oil the grate.
• Chop garlic on a cutting board. Sprinkle kosher salt over salt and with the back of a large knife, smash the garlic on the cutting board to form a paste.
• Heat garlic paste and olive oil in a skillet over medium-low heat until garlic begins to brown, about 5 minutes. Remove from heat.
• Skewer about 5 shrimp on each wooden skewer by piercing shrimp through the tail and the upper body. Season shrimp with kosher salt and pepper. Brush one side of the shrimp with garlic-infused olive oil.
• Place shrimp oil-side down on the preheated grill and brush with more olive oil; cook until shrimp begins to turn pink and curl, about 4 minutes. Turn shrimp over and brush with olive oil again. Continue grilling until shrimp is opaque and pink all over, about 4 minutes more.

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 MAYO

Steps:

• Preheat grill to medium.
• Pat shrimp dry with paper towels, and place on bamboo skewers.
• Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill.
• Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired.
• In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

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.

GARLIC MAYO

Steps:

• Combine 1 cup mayonnaise, 1/2 teaspoon each chili powder and ground cumin, 1 minced garlic clove and salt and pepper to taste in a medium bowl; mix until smooth.

GRILLED SHRIMP WITH ORANGE AIOLI

Steps:

• marinate the shrimp: In a medium bowl, toss the shrimp with the olive oil, orange juice, garlic and a generous pinch of pepper.
• Cover and refrigerate the shrimp for 1 hour or overnight.
• make the aioli: Meanwhile, in a medium bowl, whisk the mayonnaise with the orange juice, orange zest, honey and garlic; season with salt.
• Light a grill or preheat a grill pan. Thread the shrimp onto 6 pairs of bamboo skewers and season with salt.
• Grill the shrimp over high heat, turning occasionally, until lightly charred and cooked through, 5 to 6 minutes.
• Transfer the shrimp skewers to plates and serve with the aioli.

GRILLED SHRIMP WITH GARLIC AND BREADCRUMBS

Steps:

• Stir shrimp, oil and garlic in a large dish to combine. Add breadcumbs and parsley and toss until shrimp are evenly coated. Place on plate and sprinkle with salt and pepper.
• Cover and refrigerate up to 3 hours.
• Grill shrimp on medium high heat until just opaque in the center and breadcrumbs begin to brown. About 2 minutes per side.
• Transfer skewers to platter, and surround with lemon wedges.

GARLIC GRILLED SHRIMP SKEWERS

Steps:

• Add the olive oil, lemon juice, herbs, garlic, and spices to a small mixing bowl and whisk together.
• Place the shrimp in a bowl and pour 3/4 of the marinade on top of the shrimp. Mix together gently until the shrimp are well coated.
• Cover the bowl and marinate the shrimp for 30 minutes to an hour.
• Thread the shrimp on the skewers and make sure to get all the good garlic and herbs from the bowl and spread on to the shrimp.
• Heat a grill or grill pan on medium high heat.
• Once the grill is hot, place the shrimp skewers on the grill and cook the shrimp for 2-3 minutes each side, or until they turn pink and opaque.
• Remove the shrimp to a plate and spoon the remaining marinade on top before serving.

GRILLED SHRIMP WITH GARLIC MAYO

Steps:

• Preheat grill to medium. Pat shrimp dry with paper towels, and place on bamboo skewers. Brush shrimp with 1/4 cup dressing, sprinkle with a generous amount of salt and pepper and place on the grill. Grill 2 to 3 minutes per side, or until shrimp are opaque and cooked through. Baste once, if desired. In a small bowl, combine mayonnaise with remaining 1 tablespoon of roasted garlic dressing, 1 teaspoon minced garlic, and 1 teaspoon paprika. Serve as a dip for the shrimp.

GRILLED SHRIMP WITH OLD BAY AND AIOLI

Steps:

• Gather all ingredients before starting recipe.
• Prepare the grill for medium-high heat. Lightly oil grate.
• Transfer shrimp to a medium bowl. Add 1 tablespoon oil, two-thirds of the garlic, 1½ teaspoon of Old Bay Seasoning, and 1/4 teaspoon. salt. Toss to combine. Set aside for 10-15 minutes while you prepare the aioli.
• Place shrimp on hot grill and cook for 2-3 minutes or until the shrimp begins to turn pink, turn and grill for another 2-3 minutes, the tails should be slightly charred.
• Place lemons, cut in half, cut side down, on the grill at the same time that you place the shrimp on the grill. Allow the lemons to char, serve with grilled shrimp

GARLIC SHRIMP WITH WASABI MAYONNAISE

Steps:

• Stir together all the ingredients for the wasabi mayonnaise, beginning with 2 tsp wasabi paste, adding and tasting until you achieve your desired level of spiciness; place in the refrigerator until needed.
• Stir together all the"FOR THE SHRIMP" ingredients, EXCEPT the shrimp.
• When thoroughly combined, pour over the shrimp, and mix well making sure that each piece is well covered with the marinade.
• Place in the refrigerator and allow to marinate 15 minutes; do not go much beyond this time, or the lime juice will begin to"cook" the shrimp, making them tough.
• Put the shrimp (marinade and all) in one layer in a large dry non-stick frypan over medium-high heat, season with pepper to your taste and saute just until pink.
• I usually get them arranged in one layer, and by this time the first ones are beginning to color; I immediately begin to turn them over one by one and by then the first ones are ready to come out of the pan; by the time I've gotten to the last one they will all be cooked to my liking.
• Remove to a serving dish and don't forget to bring the wasabi mayo out of the fridge.

BARBECUED SHRIMP WITH GARLIC MAYONNAISE

Steps:

• Garlic Mayonnaise: Process first 5 ingredients in blender or food processor for about 2 minutes until creamy. With motor running, slowly pour 3/4 cup cooking oil through hole in lid until mixture is pale and thickened. Transfer to small bowl. Cover with plastic wrap. Chill for at least 1 hour to blend flavors. Makes about 1 cup mayonnaise. Tip: The Garlic Mayonnaise can be made 1 or 2 days ahead. Store in airtight container in refrigerator.
• Seafood Marinade: Combine the 5 marinade ingredients in medium bowl. Makes about 1/3 cup.
• Add shrimp. Toss until coated. Cover with plastic wrap. Marinate in refrigerator for at least 1 hour, stirring occasionally. Drain and discard marinade.
• Preheat grill to medium. Cook shrimp on greased grill for about 5 minutes, turning occasionally; until shrimp are pink. Do not overcook. Serve with Garlic Mayonnaise.

GRILLED SHRIMP TACOS RECIPE

Steps:

• Gather your ingredients.
• Whisk together the garlic powder, paprika, Sriracha, salt, pepper, lime juice, and olive oil in a bowl. Throw in the shrimp and toss until they are completely coated.
• Grill the shrimp on high heat until cooked through, about 2 minutes per side. You can grill on an indoor griddle if you don't have an outdoor grill, or simply cook the shrimp in a large saute pan.
• Gather the coleslaw ingredients.
• Add the mayonnaise, sour cream, salt, pepper, garlic clove, Sriracha, and lime juice to your blender or food processor. Blend until completely smooth. Taste and adjust the salt and pepper as needed.
• Toss the dressing with the coleslaw in a large bowl until completely coated. Cover and refrigerate if you aren't using right away.
• Place the shrimp on top of the tortillas then add the coleslaw, cotija cheese, and cilantro. Then squeeze a little lime juice over the top. Dig in and enjoy!