Shrimp on a Stick

Yesterday in my post on Mardi Gras street foods, I mentioned shrimp-on-a-stick. Today, I share with you four of my recipes that I like at home.

Shrimp skewers are great grilled outside, but are also good cooked in a grilling pan on the stove and even can even be baked in the oven. I prefer grilled outside and to me, the taste is so much better. All four recipes are the marinade and are good for about two pounds of shrimp.

First, peel and if desired, devein the shrimp: place in a large container or zip bag. Mix the marinade well and pour over the shrimp tossing to coat. Let it set for about an hour in the refrigerator while the wooden skewers are soaking in water. Thread the shrimp, about 6 per, onto the skewers. Heat the grill to medium high heat and cook for 2 or 3 minutes each side. You will know when they are done when they turn a nice overall pink color. Baste with the marinade on the first side if desirable. Serve ‘em up and enjoy!

Basic BBQ
2 tablespoon of Old Bay Seasoning
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1/4 cup vegetable oil

Garlic
1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
- add lime or lemon juice if desired

Spicy Sweet
1/3 cup limejuice
1/3 cup honey
1 teaspoon soy sauce
1 teaspoon vegetable oil
2 tablespoons Jamaican jerk seasoning
3 dashes hot pepper sauce
Salt and pepper to taste

Citrus Sweet
1 tablespoon olive oil
1 tablespoon limejuice
1/2 cup orange juice
2 tablespoons soy sauce
1 teaspoon minced garlic
1 small shallot, grated
1 teaspoon fresh ginger root, grated
1/4 teaspoon cayenne
1/4 cup honey