Best 5 Grilled Shrimp On Butter Lettuce Recipes

GRILLED SHRIMP LETTUCE CUPS WITH CREAMY HERB SAUCE

Steps:

• Preheat a grill to medium high.
• Double-skewer the shrimp with 2 metal skewers, one skewer through the thicker part of the shrimp and one close to the tail (wooden skewers will work too, but soak for 30 minutes in water first); skewer 6 shrimp per skewer set. Repeat with the remaining shrimp and skewers.
• Mix together the paprika, garlic powder and coriander in a small bowl. Sprinkle both sides of the shrimp with the seasoning mixture, then sprinkle with salt and pepper. Drizzle the shrimp with olive oil. Grill until cooked through, 3 to 4 minutes a side.
• Arrange the shrimp on the lettuce cups and drizzle with the Creamy Herb Sauce. Top with the cilantro and dill.
• Combine the yogurt, cilantro, dill, mayonnaise, chili paste and garlic in a mixing bowl. Add the lemon juice as needed to make the sauce as thick, thin or acidic as you'd like. Season with salt and pepper.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

GRILLED SHRIMP PO' BOY

Steps:

• Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
• Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
• Preheat the grill to medium-high heat.
• Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
• Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
• Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
• Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
• Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

GRILLED SHRIMP ON BUTTER LETTUCE

Steps:

• I like to buy the deveined and peeled shrimp (I'm lazy, I guess), but if you have the time and patience, the unpeeled shrimp is less expensive. To start, I combine in a bowl 1/8 of a cup of Justy's Jelly with about 1/8th cup of water and a tablespoon of olive oil. Mix this up well. Add the shrimp to the mixture, stirring it up to make sure everything is well coated. Cover it with plastic and refrigerate it for at least 30 minutes, longer if you can. Once you can't wait any longer, heat up your grill! Take a moment and pull off leaves from the Living Lettuce head. Rinse them off and create a "bowl" of lettuce on the plates. Now, make the second half of your mixture. Mix another 1/8 cup of Jelly with the juice of 1/2 a lemon and 1/8 cup water. Mix this well, then add your tomatoes and avocados. Toss this lightly. Now skewer your shrimp on bamboo skewers, placing them on a medium temperature grill for 2 to 3 minutes per side. I like to skewer pineapple chunks as well, giving the dish a little bit of a tropical flare to go along with the Pineapple Jalapeño jelly. I put them on the grill first, then take them off last. As the shrimp is finishing, spoon the tomato and avocado mixture into center of lettuce bowl. Pull the shrimp off the grill and slide the shrimp off the skewers and on top of the tomato/avacado mixture. Squeeze a little lemon juice, and maybe a little of the dressing left over from the tomato/avocado mixture on top. Finally, add a skewer of pineapple alongside and you're finished! This is my favorite summer meal. Light and tasty, it is satisfying on a hot evening. I hope you try it, and let me know what you think! See more on http://www.WellKrafted.com

OUR BACKYARD GRILLED GARLIC-BUTTER SHRIMP

Steps:

• Place parsley and olive oil into a resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours. Soak skewers in water during the last 30 minutes or so.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove shrimp from the marinade and thread onto skewers. Season generously with seasoned salt. Place parsley and remaining marinade in a grill-safe pan with butter and garlic.
• Grill skewers until shrimp are pink and firm, about 3 minutes per side. In the meantime, place the grill pan on the grate; melt and simmer the butter-parsley mixture until butter is just golden-brown, 4 to 5 minutes.
• Remove shrimp from skewers and drop into the butter-parsley mixture. Toss to coat. Serve immediately.