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Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

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Tuesday, January 11, 2011

Grilled Shrimp

Seafood is always a delight!  We enjoy it at home every chance we get but at our vacation home we indulge even more.  As they say when in Rome do as the Romans do!  Florida is almost synonymous with seafood so there is no end to finding great fish and seafood like crab legs and shrimp.   There is just no end of the opportunities to indulge on seafood!

grilled shrimp
My husband picked up cooked, tail on shrimp to grill as an appetizer with our New Year's steak dinner.  Shrimp can be purchased pre-cooked or cooked, peeled or unpeeled, fresh or frozen.  It is usually served by the count if frozen as in 36/45 per pound or simply by the pound fresh.  Both cooked and uncooked shrimp can be grilled.  Grilling imparts a slight smokiness to the shrimp while adding gorgeous flavour.

Peel the shrimp if necessary and remove tails.  Thread the shrimp onto skewers. If using cooked shrimp it should be warmed through just until grill marks appear.  If using uncooked shrimp, grill until the shrimp is pink with characteristic grill marks.  Carefully remove from the skewers.  Serve on a bed of leaf lettuce with seafood cocktail sauce garnished with a couple of thin wedges of lemon.


1 food lovers commented:

LindaG said...

I love shrimp!

Grilling imparts a slight smokiness to the shrimp while adding

I think Blogger was hungry and ate the end of your sentence. ;-)

Have a great day!