Grilled Shrimp Lollipop With Spicy Almond Sauce Recipes

GRILLED SHRIMP WITH ALMONDS

Grilled Shrimp with Almonds image

Provided by Nancy Harmon Jenkins

Categories Shellfish Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 tomatoes, peeled, seeded, and chopped
1/2 cup blanched almonds
6 tablespoons extra-virgin olive oil
2 garlic cloves, peeled
1 teaspoon minced flat-leaf parsley
1/2 teaspoon freshly ground black pepper
1 teaspoon hot red pepper flakes
juice of 1/2 lemon
2 tablespoons sherry vinegar
2 pounds medium-large (25 count) shrimp

Steps:

Prepare a charcoal fire or preheat a gas or electric grill. Set the chopped tomatoes to drain in a fine-mesh colander or sieve.
In a small sauté pan over medium-low heat, toast the almonds in a tablespoon of the oil, stirring frequently, until the almonds are golden brown- about 5 to 7 minutes-being careful not to burn them. Transfer the almonds to a mortar, food processor, or blender. In the oil remaining in the pan, gently sauté the garlic cloves, stirring frequently, until they are golden-about 15 minutes. Add the garlic to the almonds along with the parsley, black pepper, and hot pepper. Pound in the mortar or process or blend, gradually adding in the drained tomatoes to make a thick sauce. (If you're using a food processor or blender, be careful not to overprocess; the mixture should be a little granular from the almonds.)
Transfer the sauce to a bowl and beat in the lemon juice and vinegar. Reserve 2 tablespoons of the remaining oil and beat the rest into the sauce. Set the sauce aside.
Toss the shrimp with the reserved 2 tablespoons oil. Cook the shrimp on the hot grill, about a minute to a side, until the shells are papery and the flesh is thoroughly cooked. Pile the shrimp on a platter and serve the sauce in a separate bowl (less messy); or pour the sauce over the hot shrimp and serve (very messy but delicious).

SWEET AND SPICY GRILLED SHRIMP

Sweet and Spicy Grilled Shrimp image

This is something a little more flavorful for grilling shrimp. This recipe is also delicious brushed onto bacon wrapped shrimp.

Provided by TheGoddessGiGi

Categories Seafood Shellfish Shrimp

Time 20m

Yield 4

Number Of Ingredients 4

Ingredients

6 bamboo skewers, soaked in water for 20 minutes
½ cup chile-garlic sauce
½ cup honey
1 pound medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 37.9 g, Cholesterol 172.6 mg, Fat 1 g, Fiber 1.1 g, Protein 18.6 g, SaturatedFat 0.3 g, Sodium 1469.9 mg, Sugar 34.8 g

SPICY GRILLED SHRIMP

Spicy Grilled Shrimp image

So fast and easy to prepare, these shrimp are destined to be the hit of any barbeque. And, weather not permitting, they work great under the broiler, too.

Provided by SUBEAST

Categories Seafood Shellfish Shrimp

Time 21m

Yield 6

Number Of Ingredients 8

Ingredients

1 large clove garlic
1 teaspoon coarse salt
½ teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined
8 wedges lemon, for garnish

Steps:

Preheat grill for medium heat.
In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.
Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 2.7 g, Cholesterol 230.4 mg, Fat 5.9 g, Fiber 1.1 g, Protein 25.1 g, SaturatedFat 1 g, Sodium 585.7 mg, Sugar 0.1 g

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