Best Lemon Garlic Shrimp Skewers Recipes

LEMON, GARLIC AND BASIL SHRIMP SKEWERS

Steps:

• In a medium bowl, whisk lemon juice with oil, mustard, garlic and lemon peel.
• Add shrimp and stir to coat.
• Marinate, covered and refrigerated, for about 45 minutes.
• Grease grill and preheat barbecue to high.
• Thread shrimp onto skewers and sprinkle both sides lightly with salt.
• Place on grill and barbecue until shrimp are pink, about 1½ to 2 minutes a side.
• Remove, place on a platter and sprinkle with basil.

LEMON GARLIC SHRIMP SKEWERS

Steps:

• In a bowl, mix salt and sugar; add shrimp and stir to coat.
• Cover and chill 45 mins to 1 hour.
• Rinse shrimp well and drain; also rinse and dry bowl.
• Return shrimp to bowl; add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat.
• Thread shrimp on soaked wooden skewers.
• Grill over hot coals or high heat (you should be able to hold you hand over the heat for only 2 to 3 secs) turning once, until shrimp are bright pink and opagque but still moist-looking, 5 to 6 minutes.

GRILLED MARINATED SHRIMP SKEWERS (LEMON, GARLIC, HERB AIOLI)

Steps:

• For the shrimp: 1. To marinate shrimp: Place shrimp on metal skewers, approximately 5 per skewer, and place in a long pan. 2. In a small mixing bowl, combine olive oil, garlic, lemon, oregano, salt and pepper; mix thoroughly. Pour over shrimp and let marinate for 1 hour or overnight. 3. To cook shrimp: Set grill to highest setting. When grill is hot, season shrimp with salt and pepper, and grill approximately 2 to 3 minutes per side. Remove from grill and serve with herb aioli. For the herb aioli: 1. To prepare aioli: Work the garlic, egg yolks, salt, pepper, and lemon juice in food processor to a paste. 2. Start adding oil slowly, letting machine run the whole time. Add all oil, and if paste appears too thick, start adding fresh herbs, a little at a time until oil is pureed. Water from herbs will give the aioli a thinner consistency, if not, add a touch of water.

BRINED LEMON-GARLIC SHRIMP SKEWERS

Steps:

• 1. mix salt and sugar in bowl and add shrimp, mixing to coat. Cover and chill 45-60 min (don't do too long). Rinse shrimp well and drain; also rinse and dry bowl. 2. return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic and pepper. Mix to coat. Thread shrimp on skewers. 3. lay shrimp skewers on an oiled BBQ grill over high heat; close lid on grill. Cook, turning once until shrimp are bright pink and opaque but still moist-looking in center of thickest part, 5 to 6 minutes total. Serve with lemon wedges.

LEMON GARLIC SHRIMP SKEWERS

Steps:

• In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and donce near the head end of each shrimp so it looks like the letter C. Lay shrimp skewers on an oiled barbecue grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 or 3 seconds); close lid on gas grill. Cook, turning once, until shrimp are bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minjtes total. Serve with lemon wedges to squeeze over shrimp.

LEMON-GARLIC SHRIMP SKEWERS

Steps:

• 1. In a bowl, mix salt and sugar. Add shrimp and stir gently to coat. Cover and chill 45 minutes to 1 hour. Rinse shrimp well and drain; also rinse and dry bowl. 2. Return shrimp to bowl. Add olive oil, parsley, lemon peel, garlic, and pepper. Mix to coat. Thread shrimp on metal or soaked wooden skewers, running skewer through the body once near the tail and once near the head end of each shrimp so it looks like the letter C. 3. Lay shrimp skewers on an oiled barbeque grill over hot coals or high hear on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until shrimp ar bright pink and opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes total. Serve with lemon wedges to squeeze over shrimp. Per serving: 161 cals, 75 cals from fat; 19 g protein, 1.6 g carb., 259 mg sodium, 140 mg chol.