Time 30m Yield 8 servings. Number Of Ingredients 4 Steps:
In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting., Drain shrimp, discarding marinade from bag. Thread shrimp onto eight metal or soaked wooden skewers. On a greased grill rack, grill, uncovered, over medium heat or broil 4 in. from the heat for 1-1/2 to 2 minutes on each side. Baste with reserved marinade. Grill or broil 2-3 minutes longer or until shrimp are pink and firm, turning and basting frequently.
Time 1h36m Yield 3 Number Of Ingredients 10 Steps:
In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover, and marinate in the refrigerator for 1 hour. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling.
Time 35m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Soak eighteen bamboo skewers in water for 10 minutes. Peel and devein the shrimp, leaving the tail shells intact. Combine the remaining ingredients, mix well, add the shrimp, and marinate for 30 minutes. Remove the shrimp from the marinade, skewer with the bamboo, and grill over high heat for about 2 minutes, turning once, or until cooked.
Time 1h35m Yield 8 Number Of Ingredients 11 Steps:
In 1-gallon resealable food-storage plastic bag, mix all ingredients except shrimp and skewers. Add shrimp to bag. Seal bag; turn to coat shrimp. Place bag in large bowl. Refrigerate at least 1 hour to marinate but no longer than 8 hours. Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill. Drain shrimp; discard marinade. Thread 3 shrimp and 3 lemon slices on each skewer, leaving 1/4-inch space between each shrimp. Place shrimp on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 4 Steps:
In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 1-4 hours. Cover and refrigerate reserved marinade for basting. Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer or until shrimp turn pink, turning and basting frequently.
Time 40m Yield 20 Number Of Ingredients 6 Steps:
Soak skewers in water 30 minutes to prevent burning. Meanwhile, heat gas or charcoal grill. In small bowl, mix honey, butter, garlic-pepper blend and chives until thoroughly combined. On each skewer, thread about 3 shrimp, leaving 1/4-inch space between each. Brush honey-butter mixture on both sides of shrimp. Place skewers on grill over medium heat. Cover grill; cook 5 to 7 minutes, turning once, until shrimp are pink. Serve warm.
Yield Makes 8 servings Number Of Ingredients 8 Steps:
For the Shrimp: If necessary, pat shrimp dry, then thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high for gas); see Grilling Procedure. Meanwhile, brush shrimp with vegetable oil and sprinkle evenly with salt. Lightly oil grill rack. Grill shrimp, covered only if using a gas grill, turning over once, 2 minutes. Brush shrimp with some sauce from the saucepan, then turn. Brush shrimp with additional sauce then grill until just cooked through, 1 to 2 minutes. Serve with reserved sauce.
Yield 6 servings Number Of Ingredients 20 Steps:
Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside. In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers. Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill. Pull the shrimp off the skewers. Slice corn off the cob. Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve! Enjoy!
