Grilled Shrimp Recipe

 
Yield: 4 Servings
 
      2 lb large shrimp
    1/4 c  fresh parsley
      1 c  olive oil
      1 T  oregano
      4 T  lemon juice
      1 T  garlic,Chopped
      4    drops hot sauce
      1 t  salt
      1 T  tomato paste
      1    pepper,To Taste

Combine all ingredients in a glass dish. Marinade 2
hours at room temperature.
Broil 3-4 inches from heat for 3 minutes. Turn and
broil more. Shrimp can be served over rice with green
salad and Italian bread

Grilled Shrimp & Pancetta With Garbanzo Salsa
 
      Yield: 4 Servings
 
     24    large shrimp
    1/3 lb pancetta
    1/2 lb bacon,Sliced
  GARBANZO SALSA  =================
      1 cn garbanzos (8 oz)
      1 c  cilantro,fresh
    1/3 c  yogurt,lowfat,unflavored
    1/3 c  green onion,chopped
    1/4 c  lime juice
      1    salt,To Taste
      1    pepper to paste

1. Peel shrimp (leave on tail section, if desired), devein, and
rinse.
Divide pancetta into 24 equal pieces. Tightly wrap a pancetta piece
around each shrimp.
2. Push a slender skewer through the pancetta and shrimp just above
the shrimp's tail and out through the pancetta at the fat end of the
shrimp. Push another pancetta-wrapped shrimp onto the skewer in the
same fashion; use 2 shrimp per skewer. If assembled ahead, cover and
chill up until the next day.
3. Lay shrimp on a grill 2-4" above a solid bed of medium-hot coal
(you can hold your hand at grill level for only 3-4 seconds). Turn
frequently (watch for flares from drips) to brown evenly, cooking
until shrimp are opaque in center (cut to test), about 5 minutes.
Dunk shrimp in salsa, as desired.

*** GARBANZO SALSA ***
Drain garbanzos; whirl smooth in a food processor or blender with
cilantro, yogurt, onions, and lime juice. Add salt and pepper to
taste.

Grilled Shrimp & Sole
 
      Yield: 4 Servings
 
    1/4 t  paprika
      1 c  flour
      4 lg sole fillets
      1 T  vegetable oil
      1 T  butter
    1/2 lb mushrooms,quartered
    1/2 lb shrimp peeled,deveined and
      1    cut into 3 pieces
      1 T  chives,Chopped
      1    salt and pepper,To Taste
      1    juice of one lemon

1) Preheat oven to 150 F.

2) Mix paprika and flour season well. Dredge fish in flour and shake
off excess.

3) Heat oil and butter in large frying pan. Add fish and cook 2
minutes over medium-high heat.

4) Turn fillets over, season and continue cooking 2 minutes.

5) Remove fish from pan and keep hot in oven.

6) placed remaining ingredients in pan and cook 3-4 minutes over
medium heat.

7) Serve with the sole.