Foil Barbecued Shrimp
Garlic Shrimp
Grilled Shrimp
Cajun Grilled Shrimp
Barbeque Shrimp



Foil Barbecued Shrimp

2 lb. shrimp, shelled and de-veined
1/2 cup snipped parsley
3/4 tsp. curry powder
6 Tbsp butter
1 clove garlic, minced
1/2 tsp. salt
Dash of pepper

In a saucepan melt butter; stir in parsley, curry powder, garlic, salt and
pepper. Add shrimp; stir to coat. Divide shrimp mixture equally among 6
(18 x 12-inch)
pieces of heavy duty foil. Fold foil around shrimp, sealing the edges
well.
Grill shrimp over hot coals about 8 minutes. Turn and grill until done, 7
to 8
minutes more. Serve in foil packages, if desired. Serves 6.





Garlic Shrimp

2 lb. shrimp, peeled
2 cloves garlic, minced
Salt, to taste
Dash of Worcestershire sauce
1 to 2 Tbsp chives (optional)
1/2 cup butter
3 lemons, juiced
Pepper, to taste
1/2 cup parsley, minced

Saute garlic in butter. Remove from heat; add lemon juice, salt, pepper,
Worcestershire, parsley and chives. Stir. Add shrimp. Marinate for 20
minutes. Put shrimp on skewers. Put foil on barbecue and lay shrimp on
foil. Grill for 6
to 10 minutes or until done.




Grilled Shrimp

2 lb. unpeeled large or jumbo shrimp
1 cup vegetable oil
1 cup lemon juice
2 tsp. dry Italian salad dressing mix
2 tsp. seasoned salt
1 tsp. seasoned pepper
1 tsp. Worcestershire sauce
4 Tbsp brown sugar
2 Tbsp soy sauce
1/2 cup chopped scallions

Wash shrimp and drain on paper towels. Mix oil,lemon juice, salad dressing
mix, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover
with marinade. Marinate in refrigerator 2 to 4 hours or overnight,
stirring occasionally. Lift shrimp from marinade with slotted spoon and
push onto skewers. Place on charcoal grill about 6 inches from hot coals.
Grill about 10minutes, turning once and brushing with marinade. Pour
remaining marinade into pan. Stir in brown sugar, soy sauce and onion.
Heat to boiling. Serve as a dip for shrimp. Serves8.






Cajun Grilled Shrimp

1/2 cup vegetable oil
1/4 cup dry red wine
1/4 cup soy sauce
1 tsp. freshly grated lemon peel
1/4 cup fresh lemon juice
1/4 tsp. fresh ginger, finely minced
1/4 cup minced fresh parsley
2 Tbsp Worcestershire sauce
2 Tbsp red wine vinegar
1 Tbsp dry mustard
1/2 Tbsp paprika
1/2 Tbsp minced garlic
1/4 tsp. ground red pepper
2 pounds large shrimp
Skewers or use foil to line grill

Put marinade ingredients in a large, glass bowl (or a zip lock bag) and
whisk until well blended. Add shrimp and marinate at least 10 minutes but
NO more than 30 minutes. Drain marinade into a medium size saucepan. Bring
to a boil, reduce heat and simmer 3-4 minutes. Thread the shrimp on the
skewers or lay them on the foil covered grill (or in the broiler). Grill
about 2 minutes per side or until they are cooked through and are pink and
opaque in the center. To broil, broil 4-6 inches from the heat source
until cooked through. Serve with the hot marinade as a dipping sauce.
Makes about 8 servings.




Barbeque Shrimp

Use as many large shrimp as you prefer
Maple bacon
Mesquite flavor barbeque sauce
Jalapeno pepper (thinly sliced)

Take shrimp, devein and slice down the middle. Insert a slice of pepper.
Wrap a slice of bacon around shrimp. Fasten with toothpick. Then
barbeque.
Add sauce.


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