Gas Grilled Shrimp Skewers Recipes

GRILLED SHRIMP SKEWERS

Grilled Shrimp Skewers image

Provided by Bobby Flay

Time 32m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
3 cloves garlic, crushed
1 tablespoon Calabrian chile flakes
1 tablespoon fresh oregano leaves, plus for garnish
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound extra-large (16 to 20 per pound) shrimp, shelled and deveined, tail-on

Steps:

Put the olive oil, garlic and chile flakes in a small skillet. Turn the heat to low and let the mixture heat for about 10 minutes; the oil should just barely simmer around the garlic in the last few minutes. Remove from the heat and cool slightly. Transfer to a blender, add the 1 tablespoon oregano and some salt and pepper, and blend until the garlic and oregano are finely chopped. Set aside half of the chile-garlic oil for serving.
Heat the grill to high. Thread the shrimp onto skewers, about 4 or 5 shrimp per skewer, threading so that the skewers goes through the tail and thick end of each shrimp. Brush the shrimp with some of the chile-garlic oil and season with salt and pepper. Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Transfer the skewers to a platter and immediately drizzle with some of the reserved chile-garlic oil (not the oil you used for brushing the raw shrimp). Garnish with oregano, and serve with more of the reserved oil.

GAS-GRILLED SHRIMP SKEWERS

Gas-Grilled Shrimp Skewers image

The shrimp and sauce finish cooking together on the grill, so prepare the sauce ingredients while the grill is heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you'll need three 14-inch skewers. Wooden skewers will likely burn. Serve with grilled crusty bread brushed with olive oil as an appetizer. Add rice salad or couscous for a main course.

Provided by Chef mariajane

Categories Very Low Carbs

Time 7m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs shrimp, extra-large, peeled and deveined, tails left on (22/25)
3 tablespoons olive oil (for brushing skewers)
table salt
ground black pepper
1/4 teaspoon sugar
lemon wedge, for serving

Steps:

Pat shrimp dry with paper towels. Thread onto 3 skewers, alternating directions of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.
Turn all burners on gas grill to high, cover, and heat until very hot, about 15 minutes. Scrape grate clean with grill brush.
Place shrimp skewers, sugared sides down, on grate; use tongs to push shrimp together on skewer if they have spearated. Grill shrimp, covered, until lightly charred, 4-5 minutes. Using tongs, flip and grill until second side is pink and slightly translcent 1-2 minutes longer.
Using potholder or oven mitt, carefully lift each skewer from grill; use tongs to slide shrimp off skewers into pie plate with your sauce of preference. A recommended sauce would be lemon-garlic, or fresh tomato with feta.

Nutrition Facts : Calories 172.5, Fat 8, SaturatedFat 1.3, Cholesterol 220.9, Sodium 253.8, Carbohydrate 0.2, Sugar 0.2, Protein 23.7

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