Time 30m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, whisk the first 6 ingredients until blended. Reserve 3 tablespoons marinade for basting. Add shrimp to remaining marinade; toss to coat. Refrigerate, covered, 15 minutes., Drain shrimp, discarding any remaining marinade. Thread shrimp onto 4 or 8 metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 2-4 minutes on each side, basting with reserved marinade during the last minute of cooking.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels and finely mince. Stir minced lemon, mayonnaise, tarragon, and lemon juice together in a bowl. Cover bowl with plastic wrap and chill aioli in the refrigerator until cold, at least 15 minutes. Preheat an outdoor grill for high heat, and lightly oil the grate. Put shrimp in a bowl. Drizzle olive oil and sprinkle paprika and salt over the shrimp, stir to coat shrimp completely. Cook the shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes per side. Transfer shrimp to a plate and serve with lemon aioli.
Time 20m Number Of Ingredients 7 Steps:
Using a pair of kitchen shears or a paring knife, cut through shell along the back of each shrimp. Devein shrimp, leaving shells on. In a small bowl, combine lemon juice, oil, garlic, rosemary, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reserve 6 tablespoons lemon mixture for serving. Place shrimp and remaining lemon mixture in a resealable plastic bag; seal bag and shake to coat shrimp. Refrigerate 1 hour. Heat grill or grill pan to high. Clean and oil grill. Remove shrimp from marinade, wiping off excess. Grill until opaque throughout, 2 to 3 minutes per side. Serve shrimp drizzled with reserved lemon mixture.
Time 1h35m Yield 4 to 6 servings Number Of Ingredients 21 Steps:
Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper, to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper, to taste. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill.
Time 30m Yield 4 servings Number Of Ingredients 6 Steps:
Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to one of the pans and turn the heat to high. When the foam subsides, invert a pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other shrimp. Cook the shrimp, without moving them, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the zest, juice, and dill to each pan, and shake the pan to combine. Divide the shrimp among 4 plates or arrange on a platter. Serve hot or at room temperature.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Preheat grill. Thaw shrimp (if frozen), peel and devein shrmp, removing tails if desired. Rinse shrimp and pat dry with paper towels, set aside. Snap off and discard woody bases from asparagus. Cut asparagus diagonally into 2-inch pieces. In a small bowl, stir together the butter, dill, wine, lemon zest, salt and pepper; set aside. Fold a 36x18-inch piece of heavy duty foil in half to make an 18-inch square. Place shrimp, asparagus, and leek in center of foil and top with dill butter mixture. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose shrimp mixture, leaving space for steam to build. Grill covered over medium heat 15 minutes or until shrimp are opaque, turning packet once. Serve over pasta or rice, drizzle with juices from foil packet.
Number Of Ingredients 5 Steps:
Place shrimp, basil, lemon juice, and olive oil in a large bowl; toss to combine. Season with salt and pepper; let marinate 15 minutes. Preheat a grill pan over high heat. Add shrimp and cook, turning once, until opaque, about 2 minutes per side.
Time 23m Yield 4 serving(s) Number Of Ingredients 5 Steps:
PREHEAT grill to medium heat. Mix mayo, lemon peel, lemon juice and dill. PLACE fish on greased grill grate. Brush with half of the mayo mixture. GRILL 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.
