Grilled Colossal Shrimp With Guava Glaze Recipes

GRILLED SHRIMP WITH ORANGE-HABANERO MOJO

Grilled Shrimp With Orange-Habanero Mojo image

Provided by Aarón Sánchez

Time 25m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1/2 cup fresh orange juice
1/2 cup extra-virgin olive oil
1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)
2 cloves garlic, finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon dijon mustard
Kosher salt and freshly ground pepper
16 jumbo shrimp, peeled and deveined (about 1 pound)

Steps:

Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.

SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE

Shrimp and Mango Skewers with Guava-Lime Glaze image

Provided by Chris Schlesinger

Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon dried crushed red pepper
18 uncooked colossal shrimp or 36 jumbo shrimp (about 2 pounds), peeled, tails left intact, deveined
2 red bell peppers, each cut into 12 pieces
2 firm but ripe mangoes, peeled, pitted, each cut into 12 wedges
6 12-inch bamboo skewers (for colossal shrimp) or twelve 12-inch bamboo skewers (for jumbo shrimp), soaked in water 30 minutes, drained
Guava-Lime Glaze

Steps:

Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.

SPICY-SWEET GLAZED SHRIMP

Spicy-Sweet Glazed Shrimp image

Chili sauce and honey are all you need to build major flavor in this shrimp recipe. The glaze caramelizes on the grill for even more complexity. Feel free to try it with bone-in chicken pieces or beef kebabs, too.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 20m

Number Of Ingredients 5

Ingredients

Vegetable oil, for grill
2 tablespoons spicy chili sauce, such as Sriracha
1/3 cup honey
2 pounds extra-jumbo shrimp (about 32 total), peeled and deveined (tails left on)
Salt and pepper

Steps:

Heat a grill or grill pan to high. Clean and lightly oil hot grill. Stir together chili sauce and honey. Assemble kebabs (using 2 long skewers for each, threading 1 skewer through head end of shrimp and 1 through tail end); season with salt and pepper.
Grill until shrimp begin to turn opaque, 2 to 3 minutes. Flip, brush liberally with glaze, and cook until opaque throughout, 3 to 4 minutes. Brush with more glaze and serve.

Nutrition Facts : Calories 224 g, Fat 3 g, Protein 31 g, SaturatedFat 1 g

GRILLED SHRIMP WITH MOLASSES-GUAVA GLAZE

Grilled Shrimp with Molasses-Guava Glaze image

Provided by Fred Thompson

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

6 tablespoons mild-flavored (light) molasses
3 tablespoons guava or apricot jam
1 1/2 tablespoons butter, cut into 1/2-inch cubes
3 tablespoons plus 2 teaspoons finely grated lime peel
32 uncooked medium shrimp, peeled, deveined
Fine sea salt
8 metal skewers or 8 wooden skewers soaked in water at least 1 hour

Steps:

Microwave first 3 ingredients in medium bowl until jam and butter melt, about 20 seconds. Stir to blend. Stir lime peel into glaze. Thread 4 shrimp onto each skewer. DO AHEAD: Glaze and shrimp can be made 8 hours ahead.
Cover separately and chill. Prepare barbecue (medium-high heat). Sprinkle shrimp with sea salt. Place 3 tablespoons glaze in bowl; set aside. Brush shrimp with some of remaining glaze. Grill shrimp until just opaque in center, brushing occasionally with glaze, about 2 minutes per side. Drizzle with reserved glaze and serve.

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