Spiced BBQ’d Shrimp

INGREDIENTS

   2 pounds LARGE shrimp, uncooked, pull the skin/tails off 

   1 cup olive oil

   1 lemon, juiced

   2 tablespoons hot pepper sauce

   3 cloves garlic, minced

   1 tablespoon tomato paste (I just use ketchup)

   2 teaspoons dried oregano

   1 teaspoon salt

   1 teaspoon ground black pepper

   1/4 cup chopped fresh cilantro (original called for parsley)

   "dash" of Dave's Insanity super-hot sauce (be careful!)

      Add more Dave's and/or Chili Powder if you like very spicy

   

DIRECTIONS

   In a large bowl, mix together all of the ingredients except the shrimp.

   Let sit overnight at room temperature in a tupperware container, shaking 

   occasionally as the ingredients settle. This should really "infuse" the

   oil with flavor. Dip each shrimp in the marinade to fully coat, and then

   put all of the shrimp and marinade in a container and put in the fridge

   for several hours, flipping occasionally to distribute marinade.

   Or just do all the above at once. 

   While preheating your bbq grill, skewer shrimp. Put on the grill for a

   few minutes, flipping once. You should not have to brush w/marinade.

   Serve over rice, pasta, or as-is.

 

 

BBQ Sweet Shrimp

INGREDIENTS

   2 pounds LARGE shrimp, uncooked, pull the skin/tails off 

   1 finely chopped onion

   1 cup olive oil

   1 tsp sugar  

   1 tsp cayenne peper

   1/2 tsp salt

   1/2 tsp oregano

   1 tsp garlic powder

   1/4 cup Maple Syrup

   Optionally a pound-o-bacon 

DIRECTIONS

   In a large bowl, mix everything togather (except bacon) and then add shrimp.

   Leave it in the fridge overnight (PREFERABLE) or at least for several hours.

   Flip occasionally to distribute shrimp marinade. Pull out from fridge an hour

   or so beforehand to let things warm/loosen up a bit.

   The next day, preheat your bbq grill while skewering the shrimp.

   Optionally place flat on a fine-screen mesh cookware - less work!

   Wrap in bacon and grill. Be careful about flames from the dripping marinade. 

   Serve over rice, pasta, or as-is ... but be sure to drip some marinade on 'em!

   ALEK NOTE: Even without bacon, this bbq shrimp rocks!

Got a followup-Email from Rob V who wrote:

   First off - Killer recipes - tried both the spicey and sweet.

   I have a bit of a sweet tooth so thats my favorite.

   I just did another batch tonight (The local grocery store is 

   having a sale on shrimp - 4.99/lb for jumbos - and when I say 

   jumbos - i mean like 20 per pound) 

   I made a few changes to the sweet that were a big hit tonight.

   added about 1 Tbs of teriyaki sauce.  Not the normal stuff - 

   but the sweet cooking kind -it gave it a great flavor.

   also - added a bit (maybe 1/4 cup) of Orange Juice - it kind of 

   helps complete the flavor (IMO) May sound weird - but tryit - 

   I use it in all of my big BBQ receipes - wings/ribs/etc..it gives 

   it a good added taste and helps things gel up a bit.

 

 

Scallops

This simple grilled scallop recipe is great served by itself as an appetizer or can make a delicious accompaniment to any salad.

INGREDIENTS:

• 2 pounds large scallops
• 8 slices of bacon
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• black pepper to taste
• 8 wooden skewers

PREPARATION:

Soak wooden skewers in water for an hour before using. Combine vinegar, oil, and black pepper in a medium bowl. Add scallops to mixture and toss to coat. Cover and allow to sit for 5 to 10 minutes at room temperature.Preheat grill for medium-high heat. Cut bacon into thirds. Wrap a piece of bacon around each scallop and thread onto skewers. There should be 3-4 scallops per skewer. Place on a lighlty oiled grill rack and cook for 3 minutes per side. When the scallop is opaque in color, remove from grill and serve.

Shrimp

This shrimp recipe is ideal served as an appetizer for any cookout during the season. You can also serve this shrimp in quesadillas, tacos, or on fresh greens.

INGREDIENTS:

• 2 pounds shrimp, peeled and deveined
• 3/4 cup olive oil
• 4-6 garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon hot pepper sauce
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• skewers

PREPARATION:

Combine marinade ingredients in a large bowl. Add shrimp, toss to coat, cover and place in refrigerator for 2-4 hours. Preheat grill for medium heat. Remove shrimp from bowl, reserving marinade. Thread 4-6 shrimp onto each skewer and place on the grill. Cook for 3 minutes per side, while brushing with reserved marinde. When fully cooked, remove from heat and serve.