Shrimply Irresistible Food

SHRIMPLY IRRESISTIBLE

Steps:

• In a small bowl, combine all skewer ingredients, except shrimp to make a marinade.
• Remove shells from shrimp, leaving tails on.
• Place shrimp in a large ziplock back and pour marinade in the bag.
• Push all the air out of the bag and seal it and refrigerate for 1 hour.
• Place all of salsa ingredients in a blender or food processor and puree.
• Pour into a small bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 shrimp on each skewer.
• Grill over medium hot coals for 3 to 4 minutes per side, basting with left over marinade.
• Serve immediately with fruit salsa.

SHRIMPLY IRRESISTIBLE FROM CRAZY PLATES

Steps:

• In a small bowl, combine soy sauce, lime juice, brown sugar, olive oil, ketchup, garlic, coriander, and cumin.
• Pour over shrimp in glass baking dish or ziploc bag.
• Refrigerate 1 hour. Soak wooden skewers if you want to do skewers. (I find this the best).
• Put all salsa ingredients in a food processor and pulse on and off until mixture is pureed. Put in a bowl and refrigerate until ready to serve.
• Remove shrimp from marinade and thread 4 pieces onto each skewer.
• Grill over medium-high grill for 3 to 4 mins per side basting with extra marinade.
• Serve and enjoy.

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.