Mexicali Shrimp Kebabs Recipes

LEMON GARLIC SHRIMP KABOBS

Steps:

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Thread shrimp and lemon halves onto skewers. Place skewers onto the prepared baking sheet. Place into oven and roast just until pink, firm and cooked through, about 5-7 minutes.* Melt butter in a medium skillet over medium high heat. Stir in lemon juice, garlic, oregano, thyme and basil until fragrant, about 2 minutes; season with salt and pepper, to taste. Serve shrimp skewers immediately, brushed with butter mixture and garnished with parsley, if desired.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

MEXICALI SHRIMP KEBABS

Steps:

• Place shrimp in a medium bowl.
• Add oil, salt, tequila, cayenne, garlic and chili sauce.
• Cover and refrigerate 1-2 hours.
• Prepare a hot grill.
• Remove shrimp from marinade and thread onto long metal skewers.
• Place on an oiled rack above ashen coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2-3 minutes per side.

QUICK-MARINATED SHRIMP KEBABS

Steps:

• In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
• Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
• Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
• Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

SHRIMP KABOBS

Steps:

• Add the shrimp, zucchini, red onion, red bell pepper, and lemon to a medium sized bowl.
• Prepare the shrimp marinade and add to the bowl of shrimp and veggies. Let marinate 30 minutes or over night.
• Thread skewers with the shrimp and veggies.
• Preheat grill to medium high heat. Thread the shrimp on the skewers. Place on the grill. Grill on each side for about two minutes or until no longer pink.

MEXICALI SHRIMP

Steps:

• To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside
• Preheat oven to 350 degrees F.
• For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill.
• Meanwhile, preheat grill to medium-high.
• Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa.
• Garnish with lime zest, diced tomato, and chopped cilantro.

MEXICALI SHRIMP KEBABS

Steps:

• Place shrimp in a medium bowl. Add all ingredients. Cover and refrigerate 1 to 2 hours. soak wood skewers if using you'll need about 10-12.
• Prepare a hot fire. Or turn on the Gas Grill 15 minutes or so before you cook . If using
• Waynes Method - Remove shrimp from marinade and thread onto skewers. Place on oiled rack above coals and grill, basting frequently with marinade and turning once, until shrimp are pink and loosely curled, about 2 to 3 minutes per side.
• or.
• I like to use the Cooks method for Grilling shrimp Go here and look at the photo of the shrimp nice and snug together http://www.seriouseats.com/2015/07/food-lab-how-to-grill-shrimp.html.
• go ahead and baste just like Wayne.
• squeeze the juice from the lime over the shrimp as you plate the shrimp off the grill and give it a light dust of pepper.
• I love this with my Grilled Garlic Bread.

SHRIMP KEBABS WITH JALAPENO LIME MARINADE

Steps:

• Combine first 9 ingredients in a large zip top plastic bag, marinate in refrigerator 30 minute.
• Remove shrimp, reserving marinade, thread shrimp,bell pepper cubes and lime wedges onto 12 skewers.
• Prepare grill or broiler, cook 4 minute each side (or until shrimp have turned pink), basting frequently with marinade.

LEMON-GARLIC SHRIMP KEBABS

Steps:

• Peel shrimp, leaving tails intact.
• Combine lemon juice, wine, garlic, steak sauce, and pepper in a large zip-top plastic bag; seal, and shake to blend.
• Add shrimp; seal.
• Marinate in refrigerator 20 minutes, turning bag once.
• Prepare grill.
• Remove shrimp from bag, discarding marinade.
• Thread 8 shrimp onto each of 6 (12-inch) skewers.
• Place kebabs on a grill rack coated with cooking spray, and grill 2 minutes on each side or until shrimp are done.

CHILI SCALLOP AND SHRIMP KEBABS

Steps:

• Combine the crushed garlic, ginger, sesame oil, chili bean sauce, soy sauce, tomato paste, sugar and lemon juice.
• Shell shrimp and devein, leaving tail shells on.
• Clean the scallops.
• Add the shrimp and scallops to the marinade.
• Cover and marinate for 10-15 minutes.
• Skewer shrimp and scallops on skewers. (If using wooden skewers make sure to soak in water for about 30 minutes).
• Cook on a preheated lightly oiled barbecue grill for 4 minutes each side. Baste with the remaining marinade during cooking.

WW SPICY SHRIMP KEBABS WITH TOMATILLO SALSA

Steps:

• To marinate the shrimp and vegetables, combine the scallion, 1/4 cup of the cilantro, 2 tbls of the lime juice, garlic, chipotles, oil, oregano, sugar, and 1/4 tsp of the salt in a large zip-close plastic bag; add the shrimp, bell pepper, and onion wedges.
• Squeeze out the air and seal the bag; turn to coat the shrimp and vegetables.
• Refrigerate, turning the bag occasionally, about 20 minutes.
• To make the salsa, combine the tomatillos, tomatoes, chopped onion, and the remaining 2 tbls cilantro, 2 tbls lime juice, and 1/4 tsp salt in a medium bowl; set aside.
• Spray the grill or broiler rack with nonstick spray; prepare the grill or preheat the broiler.
• Remove the shrimp and vegetables from the marinade; discard the marinade.
• Thread the shrimp, bell pepper and onion onto 4 (12 inch) metal skewers, alternating the ingredients.
• Grill or broil the kebabs 5 inches from the heat until the vegetables are tender and the shrimp is just opaque in the center, about 3 minutes on each side.
• Serve with the salsa.