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Email to Master Chef Don F. Easley Jr.      

    Grilled Shrimp

    Source of Recipe

    Master Chef Don's 2008 Collection

    Recipe Introduction

    Makes:4 Comments This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.

    List of Ingredients

    2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
    1 cube butter
    1/2 tsp (2 ml) seasoning salt
    1/4 tsp (1 ml) paprika
    2 cloves garlic, minced

    Recipe

    Soak wood skewers if you are using wooden ones.
    Rinse and dry shrimp.
    Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
    Melt butter and saute garlic.
    Add seasoning salt and paprika.
    Grill shrimp basting frequently with butter mixture until shrimp are pink and firm.
    Turn shrimp to baste and grill on both sides.

 

 

 


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