Bacon Flavoured Grilled Jumbo Prawns Recipes

GRILLED JUMBO SHRIMP

Steps:

• In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour., Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.

GRILLED BACON WRAPPED SHRIMP

Steps:

• Combine butter and spices, add shrimp, stirring to coat the shrimp. Let shrimp marinate for 1 to 2 hours.
• Slice bacon in half and cook over medium high heat to render out some fat, keeping bacon flexible. Drain the bacon and pat grease out with a paper towel.
• Wrap each piece of shrimp with a piece of bacon. Slide on to skewers. If you use wooden skewers, the skewers need to be soaked in water for about 15 minute in water or use metal ones.
• Grill on a hot grill until shrimp are opaque. Use remainder of marinade when turning the shrimp.

GRILLED BBQ BACON SHRIMP

Steps:

• Preheat grill to medium.
• Soak skewers in water while preparing the BBQ sauce. In a medium saucepan melt butter and saute onions and jalapeno, until tender. Season with cayenne, and salt and pepper. Add ginger, brown sugar, orange juice and ketchup in that order making sure to blend each ingredient completely before adding the next ingredient. Let simmer until the edges begin to caramelize, about 15 minutes. Set aside and let cool. Once cool, remove half of the sauce and reserve for dipping. The other half is for brushing on the shrimp when grilling. Cut bacon in thirds. Thread each shrimp onto a skewer, starting from the tail end. Bend the shrimp as you thread it so it lies in 1 straight line on the skewer, removing its natural curve. Wrap the center of each shrimp with a piece of bacon. Brush with BBQ sauce and place skewers with bacon, seam side down, onto the grill. Cook over medium heat until bacon crisps and shrimp is cooked through, about 8 minutes.

GRILLED JUMBO SHRIMP WITH LEMON-HERB MARINADE

Steps:

• Gather the ingredients.
• Peel and devein shrimp. Blot dry with paper towels and place in a resealable plastic bag.
• Combine marinade ingredients: oil, cilantro, lemon juice, shallot, minced garlic, chopped basil, salt, and white pepper (if using) in a bowl or large mixing cup.
• Pour mixture over shrimp. Seal bag and place in the refrigerator for 20 to 30 minutes-but no longer than that because the acid from the lemon juice will begin to soften the shrimp.
• Preheat the grill to medium-high heat. Right before placing shrimp on the grill, oil the grill grates well-use tongs and paper towels dipped in oil. Make about 4 passes to create a nonstick surface.
• Remove shrimp from the bag and discard marinade. Place shrimp on the grill and allow to cook for 2 to 3 minutes on each side or until they appear pink and firm all the way around.
• Remove from heat and serve immediately with a little extra chopped cilantro or basil on top. Enjoy!

BACON-WRAPPED PRAWNS WITH CHIPOTLE BBQ SAUCE

Steps:

• Soak the bamboo skewers in water, to keep from burning during grilling.
• Partially cook the bacon; cut in half, and let cool on paper towels. Wrap the bacon around the shrimp, and skewer with bamboo through the point where the bacon ends meet (to keep from unraveling). Skewer 3 to 5 shrimp per bamboo.
• Combine the BBQ sauce, oil, chipotle, lemon juice, mustard, chile flakes, black pepper and cayenne in a blender and puree. Separate the sauce in half, one for basting and one for dipping.
• Cook the bacon-wrapped shrimp on a grill over medium heat. When the shrimp begin to turn pink, begin basting with the chipotle sauce.
• Serve with the remaining sauce on the side for dipping.

CAST-IRON JUMBO SHRIMP

Steps:

• Combine lemon juice with olive oil, garlic, shallot, sazon, and salt.
• To devein the shrimp, make a slit down the rounded back portion of the shell. Remove the dark brown vein. Leave the shell intact.
• Rinse the shrimp clean under cold water. Repeat the process with the remaining shrimp.
• Blot the shrimp dry with paper towels.
• Place shrimp in a resealable plastic bag. Pour half of the marinade over the top, and toss to coat with a pair of tongs. Seal the bag and place shrimp in the refrigerator for 20-30 minutes-Reserve the other half of the marinade to make the sauce.
• Preheat your grill for medium-high heat or 400 degrees F.
• Once the grill comes up to temperature, place your cast-iron pan on the grill to heat up for 5 minutes or until it emits light wisps of smoke.
• Next, add 2 tablespoons of olive oil to the pan. Let it heat for 1 minute.
• Remove shrimp from the bag and add them to the pan. Discard the remaining marinade in the bag.
• Cook for 1 minute per side.
• Add reserved marinade to the pan. It will bubble and cook down quickly.
• Turn the shrimp once more, and remove the pan from the grill.
• The shrimp is done once the flesh and shells turn pink and are firm (not excessively firm) to the touch.
• Transfer shrimp to a serving dish. Garnish with chopped cilantro and lemon slices. See below for details.
• Optional step: Cut a lemon into fourths, and place them on the grill while the shrimp are cooking. Get a nice golden brown char on both sides, and serve the sliced lemon with the shrimp.

GRILLED SHRIMP AND BACON WITH LEMONS

Steps:

• Toss shrimp in a large nonreactive baking dish with zest and juice of 1 lemon, the Old Bay seasoning, and oil. Marinate in the refrigerator for 30 minutes.
• Heat grill to medium-high. Slice remaining lemon into 1/4-inch-thick slices. Grill lemon slices, shrimp, and bacon directly on grates until lemon slices are caramelized (2 to 3 minutes per side), shrimp are cooked through (about 3 minutes per side), and bacon is lightly charred and crisp (4 to 5 minutes per side). Transfer lemons and shrimp to a bowl, and the bacon to a plate. Let cool slightly.
• Tear bacon into 2-inch pieces, and add to bowl with lemons and shrimp. Toss until well combined.

THEE BEST GRILLED SHRIMP

Steps:

• Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until cooked through.

BACON-FLAVOURED GRILLED JUMBO PRAWNS

Steps:

• Marinate the prawns in salt and lime juice. , Heat clarified butter and fry the bacon strips in it. , When they are almost done, splash barbeque sauce into them along with paprika powder. ,Toss and open fry for a minute on each side. ,Wash the prawns, drain and pat them with a paper napkin. ,Toss them into a mixture of the powdered spices, salt, oyster sauce and garlic paste. ,Wrap a bacon strip around each prawn and pass a tooth-pick or wooden skewer through it. ,Grill them until they're done. , Smear lime juice on them. , Serve with some tartar sauce, garlic sauce, lemon wedges and potato chips or fries. , Recipe courtesy: http://www.lilchefsworld.com/,