Grilled Shrimp With Bacon

Yield: 12 Servings

1 judy garnett - pjxg05a
2 lb fresh jumbo shrimp
1/4 c lemon juice
1/4 c catsup
3 ds hot pepper sauce
1 garlic clove,crushed
1/2 c oil
1/2 lb bacon,(or more)
1 lemon wedges

Shell and devein uncooked shrimp. In a bowl, mix next 5 ingredients.

Marinate shrimp in mixture 30 mins. to 1 hour at room temp. Cut bacon into thirds or halves and wrap bacon around shrimp. Thread onto skewers.

Grill until bacon is crisp, 10 to 12 mins. Turn several times and brush with reserved marinade. Bacon dripping will cause the grill to flare up, so keep the water spritzer handy.

Serve at once with lemon wedges.

Grilled Shrimp

Yield: 4 Servings


2 lb large shrimp
1/4 c fresh parsley
1 c olive oil
1 T oregano
4 T lemon juice
1 T garlic,Chopped
4 drops hot sauce
1 t salt
1 T tomato paste
1 pepper, To Taste


Combine all ingredients in a glass dish. Marinade 2 hours at room temperature.


Broil 3-4 inches from heat for 3 minutes. Turn and broil more. Shrimp can be served over rice with green salad and Italian bread.

Grilled Garlic Shrimp

Yield: 1 Servings

1 1/2 lb large shrimp (approximately
1 ) salt & pepper
1/2 c mixed herbs (basil
-tarragon,orega,no)
1 sm clove garlic,minced
1/2 t shallots,minced
3 T extra virgin olive oil

Preheat oven to 350! F.

Peel shrimp and sprinkle with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.

Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2 minutes or until pink on each side.

Bake at 350! F for 2 minutes until blown.

(Makes 6 servings)

Grilled 'napalm' Shrimp

Yield: 1 Servings

2 lb shrimp 20-26 count
1 lg habanero chile stem removed
1 chopped
1/2 stick butter
1 1/2 T onion --,Chopped
1 T cayenne
2 t worcestershire sauce
1 t lemon juice
1/2 t pepper
1/2 t paprika
1/2 t cumin seed --,Ground
1 T brown sugar
1 bambo skewers

First, peel and de-vein shrimp. Wash, drain and place on skewers 5-
6 per skewers. Saute onions and garlic in butter, remove from heat
and place in blender. Add cayenne, worchestershire sauce, lemon
juice pepper, cumin, brown sugar and the habaneros with seeds.

Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60
min. in fridge. Start grill and cook till opaque and slightly crispy. dust
with paprika and serve.