How to grill Shrimp

Tequila Lime Shrimp Recipe

INGREDIENTS

* 1 pound shrimp, peeled and deveined
* 2 cloves garlic, minced
* 2 tablespoons fresh lime juice
* 3 tablespoons olive oil
* 2 teaspoons tequila
* 3 tablespoons fresh chopped cilantro
* 1/4 teaspoon ground red pepper
* 1/4 teaspoon salt
* 4 bamboo skewers, soaked in water for 20 minutes

DIRECTIONS

1. Combine the shrimp, garlic, lime juice, olive oil, tequila, cilantro, red pepper, and salt in a bowl; toss to combine; refrigerate 30 minutes.
2. Preheat an outdoor grill for high heat and lightly oil grate. Drain the marinade from the shrimp and discard; thread the shrimp on the skewers.
3. Cook on preheated grill until the shrimp turn pink, 2 to 3 minutes per side.

BB's Zesty Succulent Shrimp Grill

What you will need:

* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

DIRECTIONS

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

INGREDIENTS

* 1 cup Italian salad dressing, divided
* 2 pounds jumbo shrimp, peeled and deveined
* 2 large onions
* 16 large fresh mushrooms
* 2 large green peppers, cut into 1 1/2 inch pieces
* 16 cherry tomatoes

DIRECTIONS

1. In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp. Cut each onion into eight wedges. In another large resealable plastic bag, combine the vegetables and remaining dressing. Seal bags and turn to coat. Refrigerate for 2 hours, turning occasionally.

2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the shrimp and vegetables. Grill kabobs, covered, over medium heat for 3 minutes on each side or until shrimp turn pink.