GRILLED SHRIMP WITH ORANGE-HABANERO MOJO
Steps:
- Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
- Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.
BUTTERY GRILLED SHRIMP
This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. -Sheryl Shenberger, Albuquerque, New Mexico
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.
Nutrition Facts : Calories 201 calories, Fat 13g fat (8g saturated fat), Cholesterol 168mg cholesterol, Sodium 295mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SHRIMP AND MANGO SKEWERS WITH GUAVA-LIME GLAZE
Provided by Chris Schlesinger
Categories Fruit Ginger Shellfish Backyard BBQ Lime Mango Shrimp Bell Pepper Summer Grill Grill/Barbecue Guava Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Prepare barbecue (medium-high heat). Mix first 4 ingredients in large bowl. Add shrimp, bell peppers and mangoes; toss to coat. Alternate bell pepper, mango and 3 colossal shrimp on each of 6 skewers, or alternate bell pepper, mango and 3 jumbo shrimp on each of 12 skewers. (Can be prepared 4 hours ahead. Cover and chill.)
- Grill shrimp until cooked through, brushing with glaze during last 2 minutes, cooking colossal shrimp about 4 minutes per side and jumbo shrimp about 3 minutes per side.
GRILLED COLOSSAL SHRIMP WITH GUAVA GLAZE
Categories Shellfish
Number Of Ingredients 11
Steps:
- In a large bowl, combine the 2 tablespoons minced ginger, fish sauce, sesame oil, coriander and red pepper flakes. Cut the red pepper in fourths from top to bottom. Then using a knife, or scissors, cut-out lobster claw shapes. Add these to the rest of the fish sauce mixture, and toss everything to coat, and thread a shrimp or two on the skewer ending with one lobster-claw shaped red bell pepper. Cover and refrigerate while you make the glaze (outside, preferably). In a medium saucepan, combine the guava juice, pineapple juice, vinegar, and the remaining 2 tablespoons of ginger and bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture is reduced by two-thirds and becomes slightly syrupy, about 30 to 40 minutes. When the glaze is ready place the skewers on the grill and cook until the shrimp are just cooked through, about 3 to 4 minutes per side. (To check the shrimp for doneness, nick, peek, and cheat. Cut into one of the shrimp at its thickest point and peek inside to be sure it is opaque all the way through). Do not overcook. Serve with the guava glaze in a small bowl as a dipping sauce
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