WHAT TO GRILL

6 to 8 tablespoons unsalted butter
12 jumbo shrimp, peeled, deveined, and washed
1/3 cup finely chopped yellow onion
2 tablespoons finely minced garlic
cup white wine
Grated zest and juice of 1 lemon
1/3 cup diced and seeded tomatoes
2 tablespoons finely chopped flat-leaf parsley
Kosher salt and freshly ground white pepper to taste
cup of barbecue sauce

HOW TO GRILL IT

1. Melt 2 tablespoons of the butter in a medium saut pan over medium heat. Add the shrimp, onion, and garlic and saut for 3 to 4 minutes. The shrimp will begin to plump up a bit.

2. Add the wine, lemon zest and juice and 4 tablespoons more of butter. Reduce the heat and gently saut the shrimp until the sauce thickens. If the sauce is too thin, add 1 to 2 tablespoons more butter.

3. Add the tomatoes and parsley and season with salt and pepper to taste.

4. Add the barbecue sauce and toss well. To serve, remove the shrimp from the pan with a fork, place on plates, and drizzle the sauce over the shrimp with a spoon.

Serves 4

Popularity: 4%

This recipe is a marinade that you baste over top of your fish when grilling.

Simply place your fish on a hot grill & then with a brush, baste this marinade over top of your fish.

Do this many times. After a few minutes, turn your fish over and continue to baste the marinade on this side many times.

Continue to baste your fish until you have used up all the marinade. Once your fish is cooked, remove from the grill & serve hot.

Its that simple. Heres the recipe for the marinade:

1. Juice of one lemon (Note: its best to use the juice from a fresh lemon, as compared to purchased lemon juice)
2. 5 – 7 tablespoons of olive oil
3. 2 cloves of garlic, minced
4. Salt & black pepper to taste
5. Put all above ingredients in a small bowl & whisk them all together
6. For best results, let stand for hour to allow the flavors to emulsify

Heres another tip to use the above, which you will absolutely love.

Take some shrimp & put them on a skewer (shrimp-ka-bobs).

Put the shrimp on a hot grill & baste both sides with the above marinade, until the shrimp are cooked. Remove and serve hot.

Chances are, this will be the best shrimp you will ever serve they turn out to be absolutely delicious!

This is such a simple recipe which is fast and easy to prepare. The bonus being that it will make your grilled fish, or shrimp, amazing.

Try it you will not be disappointed.

Watch Video of this Recipe here:
Video | Cooking Shrimp and Fish on the BBQ

Download Recipe here:
Shrimp and Fish on the Grill

Popularity: 4%

Grilled Shrimp

There is, in fact, nothing easier to grill than shrimp. Theyre less risky than even hot dogs. Because theyre so lean, they almost never catch fire, and they turn pink when theyre done, which is almost always in 5 minutes or so. (For that matter, even if you overcook shrimp, theyll still taste great.) The size of the shrimp doesnt matter much, though bigger shrimp look better and take less effort. (Theyre also more expensive.) Leave the peels on if youd like, or be nice to your guests and take them off before grilling. Dont bother to devein the shrimp, though thats a waste of time and effort.

Serves: 4

Ingredients

2 lb shrimp, peeled or unpeeled

Cilantro Salsa:

1 C chopped fresh cilantro leaves

2 cloves garlic, peeled and lightly smashed

1 tbsp peeled and roughly chopped ginger

1 habanero or jalapeno pepper, stemmed, seeded, and roughly chopped, or dried red pepper flakes to taste

1/4 C extra virgin olive oil, (or corn or canola oil)

fresh lime juice, salt, and pepper to taste

Directions

1. Grilling Instructions: Make the Cilantro Salsa. Start a charcoal or gas fire (dont make it too hot), and position the grill rack at least 4 inches from the heat source.

2. Grill the shrimp, turning once, until the shells are too hot to touch or the flesh turns bright pink and browns a bit. Serve immediately with the salsa.

3. Salsa Instructions: Combine the cilantro in a blender with the garlic, ginger, hot pepper, and oil. Puree until smooth, adding more oil if necessary and stopping the machine to scrape down the sides as needed.

4. Remove to a bowl, add some salt and pepper, and thin with 1 or 2 tablespoons of lime juice. Taste, adjust the seasoning, and serve; or cover and refrigerate for up to a day. (Bring back to room temperature before serving.)

Nutritional Info:

CALORIES 373.8 CAL

FAT 18 G

SATURATED FAT 2.7 G

CHOLESTEROL 344.7 MG

SODIUM 376.9 MG

CARBOHYDRATES 3.8 G

TOTAL SUGARS 0.3 G

DIETARY FIBER 0.3 G

PROTEIN 46.4 G

Healthy Recipe of the Day – Grilled Shrimp With Cilantro | Dave’s …

Popularity: 4%