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Barbecue Shrimp Recipe

Barbecued Shrimp Skewers with Vegetables

Grilling with fresh produce and meats allow you to enjoy savory tastes and in the Summer you will probably have varied supply of herbs growing in your pots or backyard.  This means it is time to peel and dice platefuls full of those homegrown fresh vegetables.  Make an effort to make fresh tasty recipes or meals with your multi-colored greens and herbs, such as this Grilled Barbequed Vegetables with Skewered Shrimp recipe that you could easily prepare in the kitchen or utilizing your electric grill. Shrimp is a hallmark for a lot of Mediterranean Type dinners due to the deep tastes that they'll absorb and are basic products that are well prepared easily.

By adding home made veggies and herbs you will get healthy vegetables that's abundant in nutrition.  Or you can get orgainic prodce from your neighborhood supermarket and help your neighborhood marketplace.

If your on a vegetable diet you may remove the shrimp and only add more vegetables for individuals who choose.

Shrimp Skewers with Grilled Vegetables

Grill Vegetables.  Place on the grill in-season vegetables for example sliced zucchini, greenbeans, asparagas, baby carrot, red onion and sliced egg plant until soft using a knife that's about 3 to 4 min's.  Have sliced up tomato uncooked.  Immediately after barbecuing, sprinkle sea salt - pepper for all, fresh thyme to the carrots, oregano as well as sprinkle of chevre parmesan cheese on the egg plant, zucchini tossed with a hint of curry, green beans lightly covered with butter, and asparagas together with citrus zeal.  Serve along with grilled radicchio sprinkled using balsamic vinegar, and also fresh arugula with a hint of lemon juice, olive oil and dash of salt.

Shrimp.  Marinate the shrimp with olive oils, chopped red peppers, lemon zeal juice, basil, salt, and pepper for about twenty or so minutes.  Place on skewers and barbeque grill on both sides for 2-3 mins.  Serve and indulge.

Tips:  While the shrimp is marinating this will become a very good time to put together any other sides.  You actually can barbeque grill these items separately or even use skewers.  Barbeque the vegetables first, next add the shrimp later, the shrimp will grill fast.

Great idea for Mediterranean Shrimp and Vegetables is a wonderful Mediterranean barbecue recipe that you could cook on the grill quickly.

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barbecued shrimp and potatoes recipes? ?

i need a good recipe for barbecued shrimp, i want to put some sort of sauce or something to make them amazing!!

also if you a recipe for barbecued potatoes that would help alot thanks!!!

GRILLED GULF SHRIMP
Yield: 4 servings

16 medium shrim, shell on
Salt and freshly ground pepper
Barbeque sauce (your favorite brand)
Metal or wooden skewers (wooden ones soaked in water for 20 minutes)

Preheat your grill to medium heat.

Slide the shrimp onto skewers, putting 4 shrimp on each. Sprinkle the skewers with salt and pepper. Grill the shrimp until they are opaque and fully cooked through, about 2 to 3 minutes on each side. Remove the shrimp from the grill and brush with barbeque sauce. Serve immediately.

SOUTHERN STYLE BBQ SHRIMP
Yield: 4 servings

1/4 cup smoked sweet paprika
2 tablespoons ancho chili powder
2 tablespoons light brown sugar
2 teaspoons ground cumin
3 tablespoons canola oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 pounds (21 to 24 count) large shrimp, shell on
6 cloves coarsely chopped fresh garlic
1/2 cup thinly sliced green onion, divided

Special equipment: wooden skewers, soaked in water for about 25 minutes

Whisk together the paprika, ancho powder, brown sugar, cumin, garlic, canola oil, salt and pepper in a small bowl.

Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp.

Heat your grill to high.

Skewer 1/2 the shrimp and place on a grill pan to cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turnout onto brown paper bags. Wipe out the pan with paper towels, and repeat with the remaining ingredients.

BBQ POTATOES

8 med. size potatoes
BBQ sauce (1/2 c.)
Lawry's seasoning salt (2 tsp.)
2 tbsp. cooking oil
1 med. onion

Thinly slice potatoes, about 1/4 inch thick. Dice or slice onions about 1/4 inch thick. Place potatoes and onions on double thick tin foil. Add cooking oil or spray with Pam. Add seasoning salt and BBQ sauce, wrap up in large package about 8 by 8 by 1 1/2 inch thick. Place on BBQ medium heat for 30 to 45 minutes. Poke holes in tin foil after 15 minutes. Serves 4 people with large size appetites.

BBQ POTATOES AND CHEDDAR IN POUCHES

3 med. potatoes (about 1 1/2 lbs.), peeled and cut into 1/2 inch thick cubes (should measure about 4 c.)
1/4 c. flour
2 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded cheddar cheese
4 tbsp. butter

In medium bowl combine potatoes, flour, Parmesan cheese, salt and pepper. Stir to coat well. Cut four 12-inch squares of waxed paper and flour 12-inch squares of aluminum foil. Place waxed paper ones on top of foil ones.

Place 1/4 of the potato mixture on each piece of waxed paper. Sprinkle with cheddar cheese. Top each with 1 tablespoon butter. Bring up corners of foil and waxed paper; twist to seal.

Place on hot grill. Cover if grill is kettle-type. Grill 30-35 minutes until potatoes are tender. Serve in foil pouches. Good served with sirloin steak and garden fresh salad. Pouches may be placed around sides of grill while the entree is cooking.

SCALLOPED POTATOES ON THE BBQ
Serves 4 to 6.

1 lb. bacon, cut in half
2 lbs. gold, white or Russet potatoes, peeled and sliced 1/8 inch thick
1 tsp. salt and pepper
3 tbsp. butter
10 oz. sharp Cheddar cheese
1 c. sour cream
3 tbsp. minced chives

Prepare the barbecue. Layer 1/3 of bacon in 11 x 8 inch foil pan, spread 2 layers of potatoes. Sprinkle with salt and pepper. Add small amounts of butter on every 5th potato or so. Then some cheese and sour cream mixed with chives. Keep making layers until you end up with sour cream. Cover with foil tightly. Grill for 30 to 40 minutes. Slit at bottom of pan to drain fat.

hope these help. good luck and enjoy.

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