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Grilled Shrimp

1) Take some jumbo shrimp, clean them and cut a pocket in them and
load the shrimp with horseradish, then wrap in bacon. Put on the
grill and put a little BBQ sauce on them.

2) Get super thin slice prosciutto and basil leaves. Wrap the
shrimp (large or jumbo) and a basil leave with the prosciutto and
secure with toothpick or skewer. Grill until shrimp is cooked (2-5

3) Stuff a whole chicken with peeled shrimp and smoke.

4) Use rub with chipotle. Grill then drizzle fresh squeezed
lime over the shrimp. Serve over black beans.

5) Peel and de-vein very fresh shrimp, leaving the tails on.
Drizzle with olive oil, add a little minced garlic, a little sea
salt, fresh ground pepper and fresh squeezed lime juice (not too
much, about 1/2 lime per pound). Stir and marinate in the fridge
for 1/2 to 1 hour. Place shrip on extra hot grill, turn once after
about 1 minute (for medium shrimp, jumbos will take longer, of
course). Remove from grill when they lose transparency, serve

6) Place shrimp in bowl, sprinkle with spicy italian dressing. Toss
a few times, and let sit in the fridge for an hour, skewer and
grill until orange. Serve.

7) Get some Golden Dipt Cajun Style Marinade (McCormick), some
21-25 ct, or larger, black tiger prawns, and some bamboo grilling
skewers. Put bamboo skewers in water to soak. Peel and devein
shrimp and let marinate overnight. To grill, thread prawns onto
bamboo skewers and grill 3-5 mins on one side, flip and do 3-5 mins
on other side. Serve shrimp on skewers immediately. Allow approx.
1 lb of shrimp (purchased wt) per person.


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