Grilled Garlic Pepper Shrimp Recipes

GRILLED GARLIC PEPPER SHRIMP

Steps:

• Combine garlic, olive oil, Hot Shot, cumin, cayenne, lime, salt and parsley (if using).
• Add cleaned shrimp, and stir to coat.
• Marinate 1-2 hours in the refrigerator.
• Thread shrimp on skewers that have been soaked in water for 30 minutes (to avoid burning).
• Grill over fairly high heat until cooked through, about 5 minutes total, turning once.
• Serve with lime wedges.

GRILLED GARLIC SHRIMP WITH ROMESCO SAUCE

Steps:

• In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.
• Wine suggestion for this recipe: Pinot Grigio
• In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.
• Per serving (based on 6 servings):
• Calories 296
• Total Fat 18 grams
• Saturated Fat 2 grams
• Protein 22 grams
• Total Carbohydrate 10 grams
• Sugar: 4 grams
• Fiber 1 gram
• Cholesterol 191 milligrams
• Sodium 1397 milligrams

GRILLED GARLIC AND HERB SHRIMP

Steps:

• Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.
• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Remove shrimp from marinade, drain excess, and discard marinade.
• Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

SPICY GRILLED SHRIMP

Steps:

• Preheat grill for medium heat.
• In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
• Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

GRILLED RED PEPPER SHRIMP

Steps:

• Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
• In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
• Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.

GRILLED GARLIC SHRIMP

Steps:

• Light fire, and let coals ash, you want a slow-med fire.
• Sauté garlic in butter.
• Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives.
• Stir.
• Add shrimp.
• Marinate for 30 minutes.
• Put shrimp on skewers.
• Put foil on grill and lay shrimp skewers on foil.
• Grill for 6-10 minutes or until done.

GRILLED SPICY GARLIC SHRIMP, PEPPER AND PINEAPPLE KABOBS

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix marinade ingredients. Add shrimp, pineapple, bell pepper and onions; stir to coat. Cover dish or seal bag; refrigerate 15 to 30 minutes, turning once or twice.
• Heat gas or charcoal grill. Carefully brush vegetable oil on grill rack. On each of 4 (12- to 14-inch) metal skewers, thread shrimp, pineapple, bell pepper and onions alternately, leaving small space between each piece. Reserve marinade.
• Place kabobs on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning and brushing with marinade once, until shrimp are pink and vegetables are tender. Discard any remaining marinade.