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.
Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g
SPICY GRILLED SHRIMP SALAD
Steps:
- Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce.
SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD
A spicy red chile sauce inspired by piri piri sauce adds a real zing to grilled shrimp and a quick marinade is all you need. Serve alongside a bright and herby grilled corn salad with crisp pomegranate seeds and a super easy summertime dinner is served.
Provided by Eddie Jackson
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
- Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
- Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
- Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
- Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
- Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.
SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS
Categories Fruit Rice Shellfish Marinate Backyard BBQ Mango Shrimp Summer Grill Grill/Barbecue Healthy Sesame Sugar Snap Pea Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Whisk 1 tablespoon vegetable oil, 1 teaspoon ginger, and crushed red pepper in bowl. Add shrimp; toss. Chill 2 hours.
- Whisk 2 tablespoons vegetable oil, 1 teaspoon ginger, lime juice, and soy sauce in another bowl. Add rice, mango, and onions; toss well. Cover rice salad; let stand at room temperature.
- Boil sugar snap peas in salted water until crisp-tender, about 1 minute. Drain peas and transfer to medium bowl. Toss peas with sesame oil and sesame seeds.
- Prepare barbecue (medium-high heat). Thread 4 shrimp onto each of 4 skewers. Grill shrimp until just opaque in center, about 2 minutes per side.
- Mound rice and mango salad in center of large platter; surround with sesame sugar snap peas. Top with grilled shrimp skewers and serve.
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