Shrimp: Grilled Buffalo and Chili-Garlic

Welcome to the Sunday Edition of our recipes series!  Each Sunday will be a Double Feature Sunday!!!  Today is all about large prawn shrimp and two different (and fast) ways to grill them.  Mmmmm!  I got these to recipes from a friend we stayed with on one of our New Zealand trips.

Stay tuned for tomorrow’s very yummy Indian recipe and our first GIVEAWAY!

GRILLED BUFFALO SHRIMP


Ingredients:
2 lb large prawn shrimp, peeled and deveined
1/4 cup vegetable oil
1/4 cup lemon juice
2 cloves garlic, minced
2 t paprika
1 t oregano
1/2 t celery seed
1/2 t cayenne pepper

Directions:

1. Combine all ingredients (except for prawns) in a small bowl.  Mix well.
2. Pour into a Ziplock bag, and add the prawns.  Coat them well by shaking up the (sealed) bag.
3. Refrigerate for 30 minutes.
4. Coat the grill with nonstick cooking spray and preheat to medium-high heat.
5. Place shrimp on the grill and discard the marinade.  Grill 2-3 minutes per side, or until the shrimp are firm.  Careful not to overcook.
6. Serve with celery sticks, carrot sticks, and blue cheese or ranch dressing.

1. Combine oil, red pepper flakes, garlic, hot sauce, lime zest, lime juice, and 2 T of cilantro.  Refrigerate at least 2 hours (or overnight).
2. Add shrimp to marinade. Cover and let stand for 20 minutes.
3. Coat the grill with nonstick spray, and preheat to medium heat.
4. Thread the shrimp onto the skewers and grill for 5-7 minutes, turning once.  They should look opaque.
5. Sprinkle with remaining cilantro and serve with wedges of lime.

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