Time 17m Yield 8 servings Number Of Ingredients 7 Steps:
Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
Time 25m Yield about 2-1/2 dozen. Number Of Ingredients 5 Steps:
Peel and devein shrimp, leaving tails on., In a large skillet over medium heat, cook garlic and pepper flakes in butter for 1 minute. Add shrimp; cook and stir until shrimp turn pink. Remove from the pan and set aside. Add wine to the pan; cook until liquid is reduced by half. Return shrimp to skillet; heat through.
Time 2h44m Yield 6 Number Of Ingredients 12 Steps:
Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Time 20m Yield 4 Number Of Ingredients 4 Steps:
Preheat grill for medium heat and lightly oil the grate. Stir chile-garlic sauce and honey together in a small bowl. Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends. Cook the skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.
Time 15m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Gently heat the olive oil in a wide, heavy sillet. Add all the remaining ingredients except the shrimp and parsley. Cook very gently, stirring occasionally, for 15 minutes. Raise heat and stir in the shrimp. Cook, tossing the shrimp constantly in the hot oil, until they just turn pink and begin to curl. DO NOT OVERCOOK!! Scrape the shrimp mixture into a bowl. Cover and allow to marinate in the refregerator for a day or so. Sprinkle with parsley before serving.
Time 20m Yield 6 serving(s) Number Of Ingredients 12 Steps:
Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes. Remove shrimp from marinade and discard marinade. To grill:. Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides. or. Stir fry:. I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook. Garnish with fresh herbs and scallions. Serve as an appetizer or over rice for a meal.
