Lime Shrimp Kebobs
16 large raw, deveined shrimp
1/4 cup lime juice
2 cloves crushed and peeled garlic
¼ teaspoon black pepper
2 teaspoon olive oil
2 tablespoons fresh cilantro, rinsed and chopped
10 medium cherry tomatoes, rinsed
10 small white-button mushrooms, cleaned w/ stems removed
Combine the lime juice, garlic, pepper, olive
oil, and cilantro. Stir well and pour this over the shrimp as a
marinade & let them sit for 15 to 30 minutes (no longer).
Once they are done marinading, it is time to
put them on the skewers. Alternate between the shrimp, mushrooms,
and cherry tomatoes. Grill them for 3 to 4 minutes a side or until
the shrimp are just barely done.
|
Lemon Baked Shrimp
1 lb peeled & de-veined med/lg shrimp
1/3 cup bread crumbs (dry)
1 tsp dried parsley
1/2 tsp grated lemon rind
1/8 tsp salt
2 finely minced garlic
cloves
2 Tbs lemon juice
1 tsp olive oil
Preheat the oven to 400. Coat baking dish with
non-stick cooking spray. Add the shrimp. In a medium sized bowl,
combine the crumbs, parsley, lemon rind, and garlic. Stir in the
olive oil and lemon juice. Sprinkle this mixture over the shrimp.
Bake for 15 minutes or until the shrimp are cooked and the crumbs
are lightly browned. Serves 4.
|