Grilled Marinated Shrimp ll

I LOVE this shrimp! I used (defrosted) frozen shrimp and the texture didn't suffer any. My 10 year old asks for thirds and my 2 year old asks for "moooore!". Makes 2 lb shrimp. Serve with a steamed veggie or salad and cheesy garlic bread swirls or any bread , rice or pasta you'd like. YUM.

Grilled Marinated Shrimp ll (read, "the second," because it's so distinguished)

2 lbs raw shrimp
1/3 c olive oil
1/4 c tomato sauce
2 Tbsp red wine vinegar
2 Tbsp fresh basil, chopped
1/4 tsp salt
1/8 tsp cayenne pepper
skewers

1. Peel and devein shrimp, if necessary. Set aside.
2. Mix oil, tomato sauce, vinegar, basil, salt and cayenne pepper in bowl or large ziplock bag. Add shrimp and marinate in refrigerator 30 minutes to an hour, flipping shrimp once or twice.
3. Spray grill and preheat to medium heat. Slide shrimp onto skewers, piercing near tail and head.Cook shrimp on preheated grill until opaque, 2 to 3 minutes per side. Serve immediately.

Grilled Marinated Shrimp

I found this on allrecipes.com. Thank you, Robbie Rice. :) I accidentally used a whole can of tomato paste instead of 1 Tbsp and it was STILL fabulous (so yours will turn out less tomatoey looking :)). And while I usually prefer wheat pasta, I don't recommend it with shrimp. The textures don't go well together. Serve over lightly buttered fettuccine (or any non-wheat pasta) or rice. Serves 3-6.

Grilled Marinated Shrimp

1/2 c olive oil
2 Tbsp fresh parsley, chopped
1/2 lemon, juiced, or 1 1/2 Tbsp lemon juice
1 Tbsp hot sauce
2 cloves garlic, minced
1 Tbsp tomato paste
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb large shrimp, pealed and deveined
skewers

1. In a mixing bowl, mix oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and pepper. Blend well. Reserve a few spoons full for basting later on. Pour remaining marinade in a large resealable plastic bag; add shrimp and mix well. Seal and marinate in refrigerator for 2 hours.
2. Preheat grill to medium-low heat. Thread shrimp onto skewers, piercing once near tail and once near the head. Discard excess marinade in bag.
3. Lightly oil grill. Cook shrimp about 5 minutes per side, or until opaque in color, basting frequently with reserve marinade. Serve warm.

Shrimp Francesca

Francesca is a genius. She won an award for this and I see why. This shrimp dish is DIVINE, like something from a fancy restaurant. :D If you like shrimp you HAVE give this recipe a try. It's so good and EASY! I don't normally like canned artichoke hearts, but they were so good. The shrimp is pretty rich; I drooled as I chewed. :D Mmmmmm....Serve hot over hot angel hair pasta (I'd suggest white, wheat pasta is a little to heavy with shrimp) lightly coated in butter and seasoned with garlic salt and freshly ground black pepper and a steamed vegetable. Serves 4.

Shrimp Francesca

1 lb fresh uncooked large shrimp, peeled and deveined*
1 8-oz can artichoke hearts, drained
1/2 c Italian seasoned bread crumbs**
1 Tbsp fresh parsley, chopped
juice of 1 lemon (2-3 Tbsp)
6 Tbsp butter
10 garlic cloves, minced (1 1/2 Tbsp)
1 Tbsp finely shredded imported Romano cheese or grated Parmesan cheese

1. Preheat oven to 375. Lightly grease 9x13 baking dish.
2. Arrange shrimp on bottom of baking dish. Gently squeeze any liquid out of each artichoke heart and break into quarters, arranging in spaces between shrimp. Sprinkle parsley and breadcrumbs over shrimp and artichoke. Sprinkle lemon juice over crumbs.
3. Melt butter with garlic in small sauce pan over medium heat; drizzle butter over breadcrumbs. Sprinkle Romano or Parmesan cheese evenly on top.
4. Bake uncovered until crumbs and cheese are lightly browned and shrimp turns orange-pink, 10-12 minutes.

* You can use frozen and defrosted but I'd highly recommend fresh shrimp. The texture and taste are so much better.
** to make 1/2 c Italian breadcrumbs, mix 1/2 c bread crumbs, 1/4 tsp salt, 1/4 tsp dried parsley, 1/4 tsp pepper, 1/8 tsp garlic powder, 1/8 tsp dried oregano, 1/8 tsp dried basil.