Grilled Shrimp Skewers With Sugar Snap Peas Recipes

GRILLED SHRIMP SKEWERS WITH SUGAR SNAP PEAS

Steps:

• 1. Gather your marinade ingredients
• 2. Prepare your marinade and place in a bowl or in a ziplock baggie. Clean your shrimp and add to marinade. Refrigerate for 1 to 2 hours.
• 3. Clean your fresh sugar snap peas. You can steam your peas for 5 minutes or so and just place your shrimp skewers on top of the peas or you can add them to the skewer as well. They cook nicely with the shrimp and still have a nice crunch to them even after grilling. If cooking add your oil, salt, pepper and toasted black sesame seeds after you steam them.
• 4. Take your shrimp out of marinade and place on skewers alternating the sugar snap peas or just the shrimp themselves. Now, add your sprinkle of tumeric, salt & pepper to taste and toasted black sesame seeds. After placing them on the skewer grill accordingly to the size of shrimp you use. I had a medium shrimp so it was 3 to 4 minutes on each side.
• 5. Once shrimp is done remove from grill and plate over the peas and then squeeze fresh lime juice over them right before serving.

GRILLED SHRIMP SKEWERS

Steps:

• 1. Soak bamboo skewers. Melt butter and olive oil together and stir in garlic and parsley.
• 2. Thread shrimp on skewers. Preheat grill or broiler.
• 3. Brush butter mixture on shrimp and either grill or broil until shrimp is pink.
• 4. Do not over cook.

SPICY GRILLED SHRIMP WITH RICE AND MANGO SALAD AND SESAME SUGAR SNAP PEAS

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.

SCAMPI SHRIMP SKEWERS

Steps:

• If your shrimp is frozen, thaw before using. Peel shrimp leaving tails intact and devein.
• In a small saucepan using medium-high heat, melt margarine or butter and oil. Add garlic and cook for 2 minutes; remove from the heat and stir in wine, parsley, lemon peel, and ground pepper. Set aside.
• Using 6-inch long appetizer skewers (if wooden skewers soak for at least 30 minutes in water to avoid scorching)thread shrimp, green onion, and pepper pieces and brush with garlic mixture.
• Grill the shrimp and vegetable skewers on a grill rack directly over medium heat for approximately 6 to 8 minutes or until shrimp turns pink. Turn once and brush with garlic mixture halfway through grilling. Serve immediately.