Best Grilled Roasted Garlic Shrimp Skewers Recipes

Grilled Roasted Garlic Shrimp Skewers image

Provided by Sandra Lee

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound large shrimp, peeled, de-veined and tails removed (about 40 shrimp)
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 cup roasted garlic salad dressing
2 teaspoons lemon juice
1 teaspoon Italian seasoning
Canola oil, for grilling
One 5-ounce package baby arugula
2 plum tomatoes, diced
1 lemon, cut into wedges

Steps:

Thread the shrimp through the skewers at two points, through the neck and tail portion. If you compare the shape of the shrimp to the letter "C" the skewer should go through both the top and bottom section of the "C". You should have 5 shrimp per skewer. Place into a 9 by 13-inch baking dish and sprinkle with a bit of salt and pepper.
In a medium bowl, combine the roasted garlic salad dressing, lemon juice and Italian seasoning. Reserve about 3 tablespoons of the salad dressing mixture. Pour the remaining dressing over the shrimp and, using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the refrigerator for 5 minutes or up to 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side.
While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side.

GRILLED ROASTED GARLIC SHRIMP SKEWERS image

Categories Shellfish

Yield 4 4

Number Of Ingredients 10

1 lb peeled, deveined, tails removed shrimp
salt and pepper
1 cup roasted garlic salad dressing
2 t lemon juice
1 t italian seasoning
canola oil for grilling
One 5 oz pkg baby arugula
2 plum tomatoes, diced
1 lemon, cut into wedges
bamboo skewers, soaked in H20 for 30 min

Steps:

Thread the shrimp through the skewers at two points, through the neck and the tail portion. 5 shrimp per skewer. Place in a 9x13 dish and sprinkle with salt and pepper. In a medium bowl, combine the garlic dressing, lemon juice, and italian seasoning. Reserve 3T of the salad dressing mixture. Pour the remaining dressing over the shrimp, and using a brush, make sure all the shrimp are completely coated with the dressing. Let sit in the fridge for 5 minutes or up to 30 minutes. Preheat a grill or grill pan over medium-high heat. Brush the grill grates with a paper towel that has been soaked in canola oil. Place the shrimp skewers on the grill and cover. Cook until opaque and cooked through, about 3 minutes per side. While the shrimp are grilling, combine the arugula and tomatoes in a large bowl. Pour the reserved dressing over the arugula, season with salt and pepper and toss to coat. Divide among 4 plates. Place 2 of the shrimp skewers on each plate. Serve with a lemon wedge on the side. Read more at: http://www.foodnetwork.com/recipes/sandra-lee/grilled-roasted-garlic-shrimp-skewers-recipe.html?oc=linkback