 The ginger-laced barbecue sauce
on the Honey-Lime Grilled Shrimp Recipe acts as a sweet
marinade and a glaze for the jumbo shrimp. The shrimp in the Grilled
Shrimp and Grapefruit Salad can also be steamed. Both great on
any outdoor party menu
Unpeeled
shrimp stay moister when grilled. You may however peel them prior
to cooking
RECIPE___________
Honey-Lime Grilled Shrimp Recipe
1
1/2 pounds jumbo shrimp, unpeeled
Marinade/Basting
Sauce
2 tablespoons dark soy sauce
1/4
cup ketchup
1/4
cup fresh lime juice
1
1/2 tablespoons honey
2
to 2 1/2 tablespoons fresh ginger, grated
2
large cloves garlic, minced
Grated
zest of 1 lime
In a bowl combine the marinade
ingredients. Stir well to blend. Put shrimp in a plastic Ziploc
bag and coat with about 1/3 of the sauce. Let marinate in the refrigerator
for about 30 minutes. Cover and refrigerate the rest of the
sauce.
Prepare
grill according to manufacture directions for seafood.
Grill
shrimp until cooked through and lightly charred, 2-3 minute per side, brushing
once with marinade.
Helpful
Hints
Use grilling basket OR grill shrimp on bamboo skewers Soak 8-10 long bamboo
skewers in water for 30 minutes to prevent them from burning on the
grill.
Make Ahead
Prepare marinade/sauce up to 1 day in advance
GRILLED
SHRIMP RECIPE___________
Grilled Shrimp and Grapefruit Salad with Citrus Vinaigrette
Serves 4, easily doubles or triples
1 pound medium shrimp, un peeled
Canola or light olive oil
1 head Bibb or Boston lettuce
1 large grapefruit, peeled and sectioned
1 medium ripe avocado, peeled and thinly sliced
Citrus
Vinaigrette:
2 tablespoons orange juice
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1/4 teaspoon salt
Prepare grill for seafood. Brush shrimps with oil and grill
until cooked through and lightly charred, 2-3 minute per side,
Place lettuce on four
serving plates. Arrange grapefruit, avocado and shrimp over lettuce. In a bowl,
whisk together vinaigrette ingredients. Drizzle over each salad |
