Eagles Grilled Shrimp Wrapped In Patriots Prosciutto

OLD BAY MARINATED AND GRILLED SHRIMP

These shrimp marinate for only 30 minutes in a flavorful mix of lemon juice, garlic and the powerhouse spice blend, Old Bay seafood seasoning. Don't be tempted to let them sit in the sauce any longer than that because the lemon juice will start to cook the shrimp and make them tough. Serve with some boiled or roasted potatoes for a grill-lover's version of a shrimp boil.

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Steps:

  • Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.
  • Marinate in the refrigerator for 30 minutes. Meanwhile, cut the remaining lemon half into wedges and reserve for serving.
  • Heat a large grill pan over medium-high heat. Remove the shrimp from the marinade and put on a baking sheet lined with paper towels. In batches, cook the shrimp until lightly charred in spots on both sides and just cooked through, about 3 minutes total. Remove from the heat and transfer to a large plate.
  • Serve the shrimp with the reserved lemon wedges and hot sauce.


Old Bay Marinated and Grilled Shrimp image

Number Of Ingredients: 6

Ingredients:

  • 1 large lemon
  • 2 large cloves garlic
  • 1 tablespoon seafood seasoning, such as Old Bay
  • 2 tablespoons extra-virgin olive oil
  • 1 pound jumbo shrimp (16/20), peeled and deveined
  • Hot sauce, for serving


CHEF JOHN'S GRILLED GARLIC AND HERB SHRIMP

This grilled garlic and herb shrimp recipe is very easy, IF you can just walk out into the backyard, and pick a handful of your own fresh, green sprigs. However, these are so amazingly delicious, if you don't have a garden, then do splurge and buy a bunch of all the herbs. And get the extra large shrimp so they can grill longer and get maximum caramelization.

Recipe From allrecipes.com

Provided by Chef John

Time 3h

Yield 6

Categories Seafood,Shellfish,Shrimp

Steps:

  • Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes.
  • Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable.
  • Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter.
  • Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.


Chef John's Grilled Garlic and Herb Shrimp image

Number Of Ingredients: 16

Ingredients:

  • 1 ½ teaspoons kosher salt
  • ½ teaspoon lemon zest
  • 3 cloves garlic, thinly sliced
  • 3 tablespoons chopped fresh basil leaves
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh lemon thyme leaves
  • 4 tablespoons olive oil, divided, or as needed
  • 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
  • skewers
  • 1 tablespoon olive oil
  • ½ lemon, juiced
  • ½ teaspoon red pepper flakes
  • 1 pinch cayenne pepper
  • salt and ground black pepper to taste
  • 1 lemon, cut into wedges


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