Spicy Lemon Garlic Shrimp

Prep Time: 5 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8

Ingredients
■2 pounds Raw Shrimp, Deveined, Shells On
■2 sticks Cold Unsalted Butter Cut Into Pieces
■1 teaspoon Kosher Salt
■4 cloves Garlic, Peeled
■¼ cups Fresh Parsley
■½ teaspoons Crushed Red Pepper
■1 whole Lemon, Juiced
Preparation Instructions
Preheat oven to 375 degrees. Rinse frozen shrimp to separate, then arrange in a single layer on a baking sheet.

In the bowl of a food processor, add cold butter, garlic, lemon juice, salt, parsley, and red pepper. Pulse until combined. Sprinkle cold butter crumbles over the shrimp.

Bake until shrimp is opaque and butter is hot and bubbly.

Serve with hot crusty bread. Peel and eat the shrimp, then dip the bread into the butter in the bottom of the pan.

http://thepioneerwoman.com/cooking/2010/12/spicy-lemon-garlic-shrimp/

Quesadillas de Camarones (Shrimp Quesadillas)

Flour tortillas

8-12 Large raw shrimp, peeled and deveined
8 ounces Mexican red sauce
1 large onion
1 red bell pepper
1 green bell pepper
2 cups cheese, grated (Monterey Jack is best)
2 tablespoons olive oil
Salt to taste

Pour red sauce over shrimp. Set aside.
Chop vegetables into large pieces. Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.
Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque. Add in a little water if the sauce gets dry. Remove from skillet and chop into bite-size pieces.
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.
Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

http://thepioneerwoman.com/cooking/2009/09/quesadillas-de-camarones/

Firecracker Shrimp

1 pound large (16 to 20 count) shrimp, peeled and deveined.

2 tablespoons hot chili sauce (Sriracha is the best!)
2 tablespoons olive oil
1/4 teaspoon salt
2 teaspoons sugar
4 to 5 cloves garlic, pressed

Combine all ingredients in a large Ziploc bag, then add shrimp and marinate for 20 minutes to 2 hours. Skewer shrimp and grill until opaque and brown, with black bits. Serve on the Fourth of July, and have lots of cold drinks handy.

Totally delicious!

http://thepioneerwoman.com/cooking/2009/07/firecracker-shrimp-part-2-the-good-part/

Pineapple…Skewered…Whatever Shrimp

Peeled, Deveined Jumbo Shrimp
Teriyaki Sauce
Chopped Garlic
Sugar
Salt
Sliced Green Onions
Canned Pineapple Chunks, juice reserved
Lemon juice
(Optional ingredients: lime zest, red pepper flakes, minced fresh ginger, chopped jalapenos)

Make a marinade by combining Teriyaki sauce with remaining ingredients and reserved pineapple juice. Feel free to add whatever ingredients sound good! Stir in peeled/deveined jumbo shrimp and marinate at least a couple of hours. Skewer pineapple chunks with the shrimp and grill until done. Serve to a hungry crowd. Get ready to be kissed.

Enjoy!

http://thepioneerwoman.com/cooking/2008/05/yummy-easy-pineapple-skewered-shrimp-or-is-it-skewered-pineapple-shrimp/