Grilled Basil Shrimp Recipes

CILANTRO-BASIL GRILLED SHRIMP

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

GRILLED SHRIMP WITH BASIL AND LEMON

Steps:

• Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes.
• Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.

BASIL SHRIMP

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

GRILLED SHRIMP WITH OIL AND BASIL SAUCE

Steps:

• Combine garlic, shallots, mustard, wine, lemon juice, olive oil and basil in a bowl. Stir to blend. Add shrimp and stir to coat. Let stand until ready to cook.
• When ready to cook, preheat an outdoor or indoor grill to high, or preheat a broiler to high.
• Remove shrimp from marinade and pour marinade into a small saucepan. Arrange shrimp 6 to a skewer, pushing the skewer through the tail section, then the head section, so shrimp will lie flat on grill or under broiler (see note). Arrange them barely touching and without crowding.
• Place skewers on grill or on rack under broiler, about 6 inches from source of heat, and cook about 3 minutes or until shrimp can be lifted from grill or rack without sticking. Turn skewers and cook about 2 minutes longer.
• Meanwhile, bring marinade to a boil and simmer about 2 minutes.
• Remove shrimp from skewers and arrange them symmetrically on 4 plates. Spoon the sauce over the shrimp and serve.

LEMON-BASIL GRILLED SHRIMP & COUSCOUS

Steps:

• Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing., Thread shrimp onto metal or soaked wooden skewers. Grill shrimp, covered, on an oiled rack over medium-high heat until pink, 2-3 minutes on each side., Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.

GRILLED SHRIMP "BOIL"

Steps:

• Heat butter with garlic in a small saucepan over medium heat until melted. Simmer 1 minute. Stir in Old Bay and season with salt. Squeeze juice of halved lemon into butter mixture (reserve halves). Remove from heat; cover to keep warm.
• Cover potatoes with 2 inches cold water in a large pot; bring to a boil. Add 2 tablespoons salt, reduce heat to a simmer, and cook until potatoes are just tender when pierced with the tip of a sharp knife, about 12 minutes. Add corn and squeezed lemon halves; return to a boil, then drain.
• Preheat grill to medium-high. Brush grates with oil. Toss potatoes, corn, shrimp, and sliced lemons with 2 tablespoons butter mixture in a large bowl. Grill, turning occasionally, until shrimp are cooked through and potatoes, lemons, and corn are marked in spots, about 3 minutes for shrimp, 4 to 5 minutes for vegetables and lemons. Transfer to a large bowl; toss with 1/2 cup butter mixture. Serve with remaining butter mixture on the side.