Nors Kicked Up Grilled Shrimp With Garlic Butter Food

NOR'S KICKED UP GRILLED SHRIMP WITH GARLIC BUTTER

Steps:

• 1. Soak sticks in water for at least an hour prior to using. This will help prevent them from burning. Remove outer shell from shrimp leaving tails attatched
• 2. Spear shrimp with sticks. Place 4-5 shrimp on each stick on top of one another. Tails all facing n same direction.
• 3. Melt butter with the olive oil in a microwave safe bowl. Add a pinch of black pepper and basil. Add in grated garlic . Return to microwave. Heat mixture on high for 2 minutes.
• 4. Pour half of the butter mixture over both sides of shrimp. Save 1/2 for serving. Mix all seasonings together. Lightly season both sides of shrimp with the seasoning you made.
• 5. Oil grill. Heat grill to high. Make sure you spray grill with oil spray before placing shrimp on it.
• 6. Grill shrimp about two minutes on each side. or until it turns pink. Place on a platter. Pour remaining garlic butter over shrimp. Lightly season again to taste. You may serve as a main course or appetizer. Serve with sweet chili sauce or alone.

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.

GRILLED GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes; season with salt and pepper, to taste. Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time. Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.

OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP

Steps:

• Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
• Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
• Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.

SO MUCH MORE THAN GARLIC BUTTER GRILLED SHRIMP

Steps:

• Separate shrimps into two large freezer bags. Add all marinade ingredients, seal bags and shake well. Let marinate in refrigerator anywhere from 1/2 hour to 3 hours maximum. *Note, shrimp can be defrosted in marinade if time is tight, and will come out just as good.
• Preheat BBQ to medium-low heat. Meanwhile, in a small microwavable bowl, dump basting sauce ingredients together, then microwave until butter is melted. Give it a stir and set aside. Remove shrimps from marinade and discard marinade liquid. If your shrimps are on the small side, thread them onto metal skewers, but if they are the jumbo variety you can grill them as is.
• Grill, with shells still on, basting with sauce and turning as each side turns pink and opaque, removing each shrimp or shrimp skewer once cooked, to a platter tented with foil.
• Serve immediately with lots of napkins, peel and eat. Enjoy!

CITRUSY GARLIC SHRIMP

Steps:

• Heat oil and butter in a large skillet.
• Add garlic and shrimp; sprinkle with salt and pepper.
• Saute 2-3 minutes or until shrimp turn pink.
• Turn shrimp with spatula; cook shrimp 2 minutes longer on other side.
• Remove shrimp to serving platter; garnish with lemon wedges.
• **We give this a little squirt with the lemon wedge.

GRILLED GARLIC SHRIMP

Steps:

• Light fire, and let coals ash, you want a slow-med fire.
• Sauté garlic in butter.
• Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives.
• Stir.
• Add shrimp.
• Marinate for 30 minutes.
• Put shrimp on skewers.
• Put foil on grill and lay shrimp skewers on foil.
• Grill for 6-10 minutes or until done.

GRILLED SHRIMP COATED WITH GARLIC AND HERBS

Steps:

• Remove shells from the shrimp including tails; devein, rinse and thoroughly dry.
• Stir olive oil and garlic in oversized bowl large enough to hold all ingredients. Mix bread crumbs and parsley with the olive oil and garlic. Mixture should be moist.
• Coat the shrimp by tossing. Thread the shrimp onto skewers. Try not to overcrowd. Line them side by side on a sheet of plastic wrap or wax paper. When finished, sprinkle leftover breadcrumb mixture over the skewers and lightly press onto the shrimp equally on both sides. Seal the skewers in plastic wrap and refrigerate at least a few hours or overnight.
• Pre-heat the grill or broiler. Medium char the first side, about 2 to 3 minutes pending heat intensity. Flip over and cook until the shrimp is just cooked through, no longer translucent.
• Carefully removing shrimp from the skewers. Serve with lemon wedges.
• Notes: Although bamboo skewers are shown in the picture above, shrimp releases easier with metal skewers sprayed with non-stick.