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.

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Depending on if you are using the shrimp as appetizer or entree, there are many great compliment to go with this recipe.

Using the October recipe as an entree will surely delight your audience. Add a rice pilaf, garlic bread and tossed salad. Check out some of these great recipes in their respective sections.

Shrimp as an appetizer is best complimented by grilled veggies such as red and green bell pepper. Check out how to "WOW" your guests with our grilled shrimp skewers.

For an excellent compliment to the grilled shrimp try serving with GARLIC ROASTED BREAD. This bread is unlike any you have ever experienced before. The flavors all blend together to give a delightful Italian flair.

INGREDIENTS

* 3 bulbs garlic
* 2 tablespoons olive oil
* 1 (1 pound) loaf Italian bread
* 1/2 cup butter
* 1 tablespoon chopped fresh parsley (optional)
* 2 tablespoons grated Parmesan cheese (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Slice the tops off of the garlic bulbs so that the tip of each clove is exposed. Place the bulbs on a baking sheet, and drizzle with olive oil. Bake for 30 minutes, or until garlic is soft.

2. Set the oven to broil. Slice the loaf of bread in half horizontally, and place cut side up on a baking sheet.

3. Squeeze the cloves of garlic from their skins into a medium bowl. Stir in the butter, parsley, and Parmesan cheese until well blended. Spread onto the cut sides of the bread.

4. Broil for about 5 minutes, until toasted.

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.

Grilled Asparagus is an excellent compliment to freshly grilled shrimp. The Asparagus adds the crunch of lightly grilled Vegetables. The dark green color also offsets the pink of the shrimp to make a beautiful dish.

INGREDIENTS

* 1 pound fresh asparagus spears, trimmed
* 1 tablespoon olive oil
* salt and pepper to taste

DIRECTIONS

1. Preheat grill for high heat.

2. Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.

3. Grill over high heat for 2 to 3 minutes, or to desired tenderness.