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These butterflied grilled shrimp basted with garlic butter and dill are perfect for shrimp tacos on the patio.
Begin by rinsing the raw shrimp. If the big vein along the back has not already been removed, de-vein the shrimp.
Use a knife to split the shrimp down the back until you reach the smaller vein next to the shell. Keep the shell intact; it makes holding the shrimp in place on the skewer easier.
When you reach the vein, remove it with the tip of your knife or your fingernails.
De-vein all of the shrimp and then rinse them well again. Place the shrimp in a small bowl and add 1 tablespoon salt, 1 tablespoon sugar and 1 tablespoon lemon juice. Gently toss the shrimp to coat and mix the ingredients, cover, and place them in the fridge for an hour. If you’re using wooden skewers, use the time to soak them for grilling.
When the shrimp are done brining, drain and rinse the shrimp well one last time.
Slide the shrimp onto the skewers through the meaty portion of the shrimp and place them meaty side up on a plate. Add ground pepper and dill to taste.
Microwave the butter and minced garlic together for 30 seconds or so, until melted, then baste the shrimp with the mixture.
Heat the grill to medium. (All the grills we’ve owned heat differently, so this is more of a guideline than a rule.) Put the shrimp skewers onto the hot grill. Cook the shrimp for about two minutes on both sides, or until they’re just barely no longer translucent.
Flavorful, spicy blackened salmon tacos topped with fresh avocado corn salsa and tangy cilantro ranch dressing made with Greek yogurt. A delicious way to enjoy salmon.
Shrimp (“camarones” in Spanish) are one of my favorite foods to cook. This easy to make relleno sauce complements the shrimp well and goes great with a Lowcountry favorite—rice! The ingredients are items found in most pantries so give this a whirl for a little “South of The Border” flavor.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!