Orange And Roasted Garlic Shrimp Skewers Food

GRILLED ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter "C" the skewer should go through both the top and bottom section of the "C". You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.
• In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes.
• Preheat a grill or grill pan over medium-high heat.
• Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.
• While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.

ORANGE AND ROASTED GARLIC SHRIMP SKEWERS

Steps:

• Preheat oven to 325°F. Place garlic and wine in center of foil sheet. Sprinkle with salt and pepper. Enclose with foil; crimp edges to seal. Bake until garlic is very tender, about 50 minutes. Squeeze garlic between fingers to release cloves. Transfer garlic and any cooking liquid to blender.
• Meanwhile, combine orange juice and reserved shrimp shells in heavy medium saucepan. Boil until liquid is reduced to 3/4 cup, about 10 minutes. Strain liquid into blender with garlic; discard shrimp shells. Puree until mixture is smooth. Cool marinade completely. Mix shrimp and marinade in bowl. Cover; chill 1 1/2 hours. Drain marinade.
• Thread 5 shrimp onto each skewer. Place parsley in shallow dish. Coat 1 side of each shrimp skewer with parsley.
• Spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Add 6 shrimp skewers to skillet, parsley side down; cook until shrimp are pink and just cooked through, about 1 1/2 minutes per side. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 6 shrimp skewers.
• Spoon barley with greens onto plates. Top with shrimp and serve.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

LEMON GARLIC SHRIMP SKEWERS

Steps:

• In a bowl, mix salt and sugar; add shrimp and stir to coat.
• Cover and chill 45 mins to 1 hour.
• Rinse shrimp well and drain; also rinse and dry bowl.
• Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
• Thread shrimp on soaked wooden skewers.
• Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.

DILL AND GARLIC SHRIMP SKEWERS

Steps:

• In a saucepan of boiling water boil the garlic for 15 to 20 minutes, or until it is tender but not soft, drain it, and discard the peel carefully, leaving the cloves whole. In a bowl whisk together the dill seeds, the fresh dill, the lemon juice, and the red pepper flakes, add the oil in a stream, whisking, and whisk the marinade until it is emulsified. Onto the end of each skewer thread a shrimp and 1 garlic clove. Arrange the skewers, shrimp end down, in a bowl just large enough to hold them. Pour the marinade over the shrimp, and let the shrimp marinate, cover loosely and chilled, basting them occasionally, for 3 hours. Drain the shrimp, arrange them in a shallow baking pan, and bake them in the upper third of a preheated 425°F. oven for 1 to 2 minutes, or until they are just cooked through.

GRILLED SHRIMP SKEWERS WITH ORANGE GLAZE

Steps:

• Heat oil in a small saucepan over medium-high. Add onion, garlic, and thyme; season with salt. Cook until onion is translucent, about 3 minutes. Add orange concentrate and brown sugar. Bring to a boil, then cook until syrupy and reduced to a scant 1 cup, 8 to 10 minutes. Add vinegar and jalapeños; cook 1 minute. Let cool 10 minutes. Set aside 1/4 cup glaze for serving.
• If using wooden skewers, first soak in water 30 minutes, then drain (to prevent burning). Lay 6 shrimp side by side; slide a skewer through head ends to secure together. Thread a second skewer through tail ends. Spread shrimp slightly so there are small gaps between them. Repeat with remaining shrimp.
• Preheat grill to high; brush grates with oil. Grill bread, flipping once, just until lightly charred and crisp in places, 1 to 2 minutes total. Transfer to a platter or board; brush with oil.
• Brush shrimp with half of remaining glaze and grill, turning once, until opaque and almost cooked through, about 3 minutes. Brush with more glaze, turning a few times to caramelize, until just cooked through, about 1 minute more. Remove from grill and brush with some of reserved glaze. Serve over grilled bread, with remaining reserved glaze on the side.

ORANGE-GINGER SHRIMP SKEWERS

Steps:

• Combine first 9 ingredients in a bowl. Add shrimp; toss to coat. Cover and marinate in refrigerator for 15 minutes.
• Remove shrimp from dish, reserving marinade. Thread shrimp and orange quarters alternately onto each of 8 skewers (8 inches in length).
• Heat large grill pan, coated with cooking spray, over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.