Either of these recipes can be made with boneless, skinless chicken breasts, flattened to about 1/2 inch. With chicken, I put it directly on the grill rather than use the griddle.
Serve with a side of pasta with a basil pesto sauce (recipe at end) and roasted vegetables, something in season.
Marinated Grilled Shrimp
allrecipes.com
Servings/Yield
6 servings
Time
- Prep: 15 Minutes
- Inactive: 30 Minutes
- Cook: 6 Minutes
Ingredients
2 pounds shrimp, large (25-30 count), peeled, deveined, tails on
3 cloves garlic, minced
? cup olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons basil, chopped
½ teaspoon salt
¼ teaspoon cayenne
bamboo skewers, (see note)
Method
1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
Notes
I don't skewer the shrimp. Instead I cook them on a Weber flat cast iron griddle on my Genesis. The griddle is preheated to max with the lid closed. When the shrimp go on, I leave the lid up and cut the heat to medium.
Tequila Lime Grilled Shrimp
Steve Cutchen
Servings/Yield
6 servings
Time
- Prep: 10 Minutes
- Inactive: 30 Minutes
- Cook: 6 Minutes
Ingredients
2 pounds shrimp, large (25-30 count), peeled, deveined, tails on
2 limes, zested and juiced
2 ounces frozen limeade concentrate, (recommended: Minutemaid)
¼ cup tequila
4 cloves garlic, minced
3 shallots, finely chopped (1 big bulb; more than 1 shallot usually comes in a bulb...)
1 teaspoons cumin
¼ teaspoon cayenne
¼ cup cilantro, chopped (a small handful)
1 jalapeno, seeds and membranes removed, chopped. See note.
½ teaspoon crushed red pepper flakes
salt
black pepper
½ cup vegetable oil
1 lime, sliced, for garnish
Method
Again, I use my cast iron griddle on my Genesis
To prepare the marinade: Whisk together the lime juice, tequila, garlic, shallots, cumin, cayenne, cilantro, jalapeno, salt, and pepper. Slowly add the vegetable oil, whisking until combined. Taste for seasoning.
Reserve 1/2 cup of the virgin marinade for serving.
Put the shrimp and remaining marinade into a bowl or zip bag and marinate in the refrigerator for at least 30 minutes and up to 2 hours.
Preheat cooking-sprayed grill pan to very hot. Working quickly, place shrimp on the grill pan. Cook about 3 minutes, then flip. Dab each shrimp with a bit of marinade. If the grill pan is in a grill, close the lid at this point. Cook an additional 3 minutes or until shrimp is done. Remove to the platter and cover with foil to keep warm.
Serve with melted butter and/or reserved clean marinade.
Notes
Based on recipe from
http://www.culinarycafe.com/Se...ila_Lime_Shrimp.html
In place of the jalapeno, consider reconstituted guajillo chile.
Basil Pesto
Anne Slitter, Montgomery, Alabama : Southern Living Favorites
Servings/Yield
1 cup
Time
- Prep: 5 Minutes
Ingredients
2 cup basil, loosely packed
½ cup Parmesan, shredded
½ cup pine nuts, toasted
½ cup olive oil
3 cloves garlic
¼ teaspoon salt
Method
Process fresh basil leaves and remaining ingredients in a food processor until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.