1 ½ pounds (675 g) large raw shrimp, peeled and deveined
2 tbsp (25ml) olive oil
2 to 4 cloves garlic, finely chopped
1tsp (5 ml) dried oregano
Squeeze fresh lemon juice

Procedure:

1. Combine the olive oil, lemon juice, garlic and oregano, and toss the shrimp with the mixture. Set aside in the refrigerator for an hour for the shrimp to marinate.
2. Place bamboo skewers in water to soak.
3. Meanwhile, preheat barbecue and lightly oil the grill rack. Thread the shrimp on skewers, and grill over medium-high heat for about 2 to 3 minutes a side, being careful not to overcook. (Shrimp should be pink on the outside, tender and opaque within.)

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Ingredients:

2 lbs (1kg) large raw shrimp
¼ cup (50 ml) frozen orange juice concentrate, undiluted
2 tbsp (30 ml) olive oil
2 minced garlic cloves
½ tsp (2 ml) salt
¼ tsp (1 ml) cayenne pepper
2 tbsp (30 ml) chopped parsley or fresh coriander (optional)

Procedure:

1. Preheat barbecue and lightly oil grill. Thread shrimp onto skewers. To keep curled shape, thread each shrimp twice, once through thick end and once through tail.
2. Stir undiluted orange juice concentrate with oil, garlic, salt and cayenne. Brush shrimp with orange juice mixture.
3. Grill on preheated barbecue, brushing often with orange juice mixture, until shrimp are bright pink and hot, about 2 minutes per side. Sprinkle with chopped parsley. Serve with red pepper sauce for dipping.

Makes 6 servings

Tip: For juicy shrimp, grill with shell on. If you remove shell before grilling, leave tail attached to use as a handle when eating.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

Grilled Shrimp

Ingredients:

1 quart water
1/3 cup salt
1/3 cup (packed) golden brown sugar
1 ½ pounds uncooked large shrimp, unpeeled
¼ cup olive oil
2 tbsp. dry white wine
2 garlic cloves, minced
1 tbsp chopped fresh parsley
¼ tsp. dried crushed red pepper

Procedure:

1. Stir first 3 ingredients in medium bowl until sugar dissolves. Add shrimp. Refrigerate at least 1 hour and up to 3 hours. Drain and rinse the shrimp.
2. Using shears, cut shrimp shells down center of back all the way to tail section. Using sharp knife, cut shrimp in their shells along the full length of the back (do not cute all the way through). Remove vein and pull off legs. Open shrimp.
3. Whisk olive oil, white wine, garlic, parsley and crushed red pepper in clean medium bowl. Add shrimp and stir; let stand out 30 minutes.
4. Prepare barbecue (medium-high heat). Place shrimp, flesh side down, on grill. Grill shrimp until pink and cooked through, about 2 minutes per side. Transfer to platter and serve, passing Roasted Garlic-Herb Sauce separately.

Makes 5 servings

Roasted Garlic-Herb Sauce

Ingredients:

2 heads of garlic, top ¼ inch each cut off and discarded
1 tsp plus 2/3 cup olive oil
1 cup coarsely chopped fresh parsley
4 anchovy fillets, rinsed
2 tbsp drained capers
2 tbsp coarsely chopped fresh basil
1 tbsp grated lemon peel

Procedure:

1. Preheat oven to 375 °F. Place heads of garlic in small glass baking dish. Drizzle with 1 tsp oil. Cover baking dish with foil. Roast until garlic is tender, about 1 hour. Cool slightly. Squeeze garlic from skin into small bowl. Mash with fork.
2. Place mashed garlic, parsley, anchovy fillets, capers, basil and lemon peel in processor. With machine running, slowly blend in 2/3 cup oil. Season sauce with salt and pepper. (can be made 1 day ahead. Chill. Use at room temperature.)

Makes one cup

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com