Cilantro Basil Grilled Shrimp Recipes

GRILLED SHRIMP WITH CILANTRO DIPPING SAUCE

Steps:

• In a large resealable plastic bag, combine the cilantro, oil, chives and garlic. Add the shrimp; seal bag and turn to coat. Cover and refrigerate for 1 hour., In a blender, combine the sauce ingredients; cover and process until blended. Chill until serving., Thread shrimp onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Serve with sauce.

CILANTRO-BASIL GRILLED SHRIMP

Steps:

• In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Thread shrimp onto four metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Grill shrimp, covered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink, turning once.

CILANTRO LIME SHRIMP

Steps:

• Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.

RON'S GRILLED SHRIMP

Steps:

• Combine lime juice, lemon juice, olive oil, and vinegar in a large bowl. Add cilantro, parsley, basil, salt, pepper, garlic, and crushed red pepper; mix thoroughly.
• Add shrimp and toss to coat. Cover and refrigerate for 1 to 2 hours, tossing occasionally.
• Preheat grill for medium-high heat.
• Place shrimp in a grill basket. Grill shrimp until pink on the outside and opaque in the center, 5 to 6 minutes. Stirring regularly during cooking.

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

GRILLED SHRIMP AND CILANTRO PESTO PIZZA

Steps:

• In a small bowl, whisk together the yeast and 1/4 cup of the warm water. Let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in large bowl with the salt. Add the yeast mixture, the remaining water, and 2 teaspoons oil, and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon oil, add the dough and turn to coat. Cover and put in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to medium-high. Once the dough has risen, divide it in half, and set aside half for another use or for the Red Chile-White Anchovy Caesar Salad Pizza. Then divide the half into 4 balls. Roll each ball into 8-inch circles. Brush each circle with oil and grill on both sides until golden brown. Add 1/2 cup grated cheese to each pizza and grill until the cheese is just melted. Remove from the grill and spread a few tablespoons of the cilantro pesto over each pizza. Top each pizza with 4 shrimp and sprinkle with cilantro leaves.
• Put all ingredients in the work bowl of a food processor. Process until smooth. Season with salt and pepper to taste.;
• Preheat the grill to high. In a large bowl, toss the shrimp with enough olive oil to coat, and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through. Remove from grill and keep warm until ready to use.

CILANTRO PESTO GRILLED SHRIMP

Steps:

• Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
• Set aside to marinate for 30 minutes.
• Preheat a grill to high heat, or preheat the broiler.
• Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
• Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
• Remove the shrimp from the skewers and place them in bowl.
• Toss with the remaining 6 tablespoons pesto, and serve immediately.
• For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
• Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
• With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
• Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
• Makes about 3/4 cup.

BASIL SHRIMP

Steps:

• In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
• Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
• Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.