GRILLED SHRIMP
Steps:
- Whisk olive oil, lime juice, tequila, garlic powder, Cajun seasoning, seasoned salt, and black pepper in a bowl; pour into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 to 4 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for 30 minutes.
- Remove shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread shrimp on skewers, piercing once near the tail and once near the head.
- Arrange skewers on preheated grill; cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 6 to 8 minutes.
Nutrition Facts : Calories 184 calories, Carbohydrate 1.9 g, Cholesterol 79.9 mg, Fat 14 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 2 g, Sodium 440.5 mg, Sugar 0.3 g
GRILLED GIANT PRAWNS WITH LEMON AND BASIL
Categories Citrus Shellfish Appetizer Low Carb Grill/Barbecue
Yield Serves 4 as an appetizer
Number Of Ingredients 7
Steps:
- Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein. With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish. In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours. Divide the herb mixture into four equal portions and press into the slits of the four prawns. Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn. Serve with lemon wedges.
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