Grilled Shrimp

Ingredients

Time & Yield

Directions

1. Place the shrimp in a large bowl and combine the remaining ingredients to make the sauce.

2. Divide the sauce into two portions and pour one onto the shrimp. Toss the shrimp well and refrigerate for at least half an hour.

3. Preheat the grill under medium heat. Heat the leftover sauce in a pan over low heat.

4. Place the shrimp in a skewer, fitting at least 5 shrimps in each skewer. Place on the grill and allow cooking for 3 minutes each side.

5. Remove shrimp from heat after it loses the translucent appearance. Pour the hot sauce on the shrimp and serve. 

Ingredients

Time & Yield

Directionos

1. Mix the lime juice, Cajun seasoning and vegetable oil in a resealable plastic bag.

2. Put the marinated shrimp in the bag. Push out excessive air and seal the bag. Refrigerate for 20 minutes.

3. Preheat outdoor grill to medium heat and oil the grate.

4. Remove the shrimp from the marinade and cook shrimp on the grill for 2 minutes per side or until bright pink on the outside and no longer transparent. 

Ingredients

Time & Yield

Directions

1. In a small bowl, combine the garlic, honey and salad dressing. Then set aside half a cup.

2. Pour the remainder of the marinade in a large resealable plastic bag and pour the shrimp in the bag. Turn the bag to coat the shrimp and seal it. Then refrigerate it for half an hour.

3. Cover and refrigerate the other half of the marinade for basting use.

4. Drain the shrimp from the marinade and thread the shrimp on metal or wooden skewers.

5. Moisten a paper towel using cooking oil and then rub on the grill rack.

6. Grill the shrimp uncovered over medium heat, or broil 4 inches away from the heat for at least two minutes on each side.

7. Baste the shrimps with the remaining marinade. Then grill for at least 4 minutes more until the shrimp turn to pink.

Ingredients

Time & Yield

Directions

1. Apart from the baguettes, parsley and shrimp, mix all other ingredients in a bowl.

2. Preheat the grill and place a sauté pan to heat up.

3. Thread the shrimps on the skewers and place on grill.

4. Pour the bowl contents in the sauté pan and stir.

5. Grill the shrimps for a few minutes and turn sides.

6. Stir the butter sauce mixture into the pan until butter browns slightly.

7. Put the finely grilled shrimps in the butter sauce mixture after removing from skewers.

8. Coat the shrimps with the sauce and remove pan from grill.

9. Garnish with parsley and serve with baguettes.

Ingredients

Time & Yield

Directions

1. Preheat the oven to 400⁰ F and set large baking pan with roasting rack.

2. Mix the teriyaki sauce, green onions, lemon juice, sugar, garlic, salt, ginger and crushed red pepper in a large bowl and set aside.

3. Cut the pineapple into manageable wedges without the hard mid part. Store half the pineapple in the fridge.

4. Wrap shrimps with pineapple and cover with half slices of bacon. Stick skewers at the center of each to hold the three ingredients together.

5. Lay them on the grill rack in the pan. And brush the skewers with marinade.

6. Roast skewers for 10 minutes and then remove from oven and brush with marinade again.

7. Put it back to the oven and roast until the shrimp is cooked and the bacon is sizzling. This may take around 15 minutes. Serve while hot or at room temperature.