Gas Grilled Shrimp Skewers Recipes

GRILLED SHRIMP SKEWERS

Steps:

• Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
• Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
• Marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
• Thread the shrimp onto skewers. Heat a grill or grill pan over medium high heat.
• Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
• Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
• Sprinkle with parsley and serve with lemon wedges.

GRILLED SHRIMP SKEWERS

Steps:

• Place the olive oil, lemon juice, salt, pepper, oregano, paprika and garlic powder in a large bowl; whisk to combine.
• Add the shrimp to the bowl and toss gently to coat evenly with the marinade. Marinate for at least 15 minutes or up to 2 hours max.
• Skewer 4-6 shrimp on each soaked skewer and place on a plate while skewering the remaining shrimp.
• Heat a grill or grill pan over medium high heat and cook the shrimp for 2-3 minutes on each side until the color is pink and shrimp is opaque.
• Serve warm with fresh parsley and lemon slices, if desired.

GRILLED SHRIMP SKEWERS

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

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.