CHILE LIME SHRIMP MARINADE

INGREDIENTS:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 5 cloves garlic, smashed and finely chopped
• 1/2 jalapeno pepper, minced
• 1 1/2 tablespoons chopped chives/cilantro/Italian parsley leaves
• Squeeze of lime juice
• Ground black pepper

DIRECTIONS

1. Combine the shrimp with the rest of the ingredients.
2. Grill until just opaque.
3. Serve immediately.

HELPFUL HINTS:

• Serve with suitable beverage

Submitted by: Noel H.

SPRINGING SHRIMP ROLLS

INGREDIENTS:

• 1 pound (21/25 count) shrimp, peeled and deveined
• 3 ounces maifun noodles (thin dried Chinese noodles)
• 1/2 English cucumber, seeded and julienned matchstick-size (about 3/4 cup)
• 1 carrot, peeled, julienned matchstick size carrots (1/2 cup)
• 3/4 cup julienned matchstick size jicama
• 2 green onions julienned, matchstick size to about 1/2 cup
• 2 cups thinly sliced crosswise Napa cabbage from about 1/2 of a head
• 1 cup fresh bean sprouts
• 1/2 cup basil leaves
• 1/2 cup cilantro leaves
• 12 (8-inch round) sheets dried rice paper
• 1/4 cup creamy peanut butter
• 5 tablespoons hoisin sauce
• 2 tablespoons pomegranate juice
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 teaspoons garlic sambal

DIRECTIONS

1. In a large pot of salted boiling water, add shrimp and cook for 3 to 5 minutes, until cooked through, but not tough. Set in an ice bath. Slice shrimp in half from tip to tip and set aside. In a small bowl, pour hot tap water over noodles and set aside to soften, about 10 to 15 minutes. While noodles are soaking, prepare vegetables and herbs. Drain the noodles and cut with kitchen shears into 4-inch lengths. Set aside.
2. Prepare an area to work easily for assembly of rolls. Line all vegetables and herbs in front of you along with shrimp and noodles. Have a roll of clear plastic wrap handy. A silicone baking sheet works well as a nonstick surface to work on, but you can use a clean cutting board as well. Fill a shallow bowl (a pie dish works great) with warm tap water and submerge 1 rice paper round into water for 10 to 15 seconds to soften.
3. Gently remove rice paper sheet from water, place on work surface. In the center of rice paper, place 3 shrimp halves (striped side down) on rice paper. Top with 1/4 cup noodles. Top with 2 sticks cucumber, 2 sticks carrots, 2 sticks jicama, 3 pieces green onion, 3 tablespoons napa cabbage, 4 tablespoons bean sprouts, and a pinch of basil and cilantro. Finish with 3 more pieces of shrimp, striped side up. Fold rice paper up tightly over filling, fold in ends, and continue rolling, finishing seam side down. Place in plastic wrap and roll so that the rolls can set up and not stick to each other. Repeat to create the rest of the rolls. Refrigerate rolls for 20 to 30 minutes, before serving.
4. In a small bowl, vigorously whip peanut butter with a fork until easy to stir. Stir in hoisin sauce, pomegranate juice, soy sauce, mirin and sambal until combined well. Cover and let stand at room temperature until ready to serve.
5. When ready to serve, evenly spread remaining napa cabbage on serving platter. Remove rolls from refrigerator. Remove plastic wrap and slice in half on the diagonal. Place half the rolls on their sides on the platter and the other half on their ends, standing up. Serve with peanut sauce.

HELPFUL HINTS:

• .Serve with favourite wine.

Submitted by: Henry T.

BACON WRAPPED PINEAPPLE SHRIMP

INGREDIENTS:

• 12 jumbo shrimp, deveined
• 1/4 fresh pineapple cut into bite sized chunks or 1 (14-ounce) can pineapple chunks in natural juice, drained
• 6 slices center-cut bacon, cut in 1/2 crosswise
• 12 wooden toothpicks

DIRECTIONS

1. Heat a nonstick skillet over medium-high heat.
2. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick.
3. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

HELPFUL HINTS:

• Double or triple recipe depending on how many Elves you are feeding.

Submitted by: Santa

NEW ORLEANS SHRIMP

This signature Creole-Sicilian favorite from New Orleans is reborn with a low-fat shortcut or two. The peels are left on the shrimp so they can add flavor to the lush, buttery-peppery sauce. The bread means no sauce goes to waste.

INGREDIENTS:

• 1/2  cup  fat-free Caesar dressing
• 1/3  cup  Worcestershire sauce
• 2  tablespoons  butter or stick margarine
• 1  tablespoon  dried oregano
• 1  tablespoon  paprika
• 1  tablespoon  dried rosemary
• 1  tablespoon  dried thyme
• 1 1/2  teaspoons  black pepper
• 1  teaspoon  hot pepper sauce
• 5  bay leaves
• 3  garlic cloves, minced
• 2  pounds  large shrimp
• 1/3  cup  dry white wine
• 10  (1-ounce) slices French bread baguette
• 10  lemon wedges

DIRECTIONS:

1. Combine the first 11 ingredients in a large nonstick skillet; bring to a boil.
2. Add shrimp, and cook 7 minutes, stirring occasionally.
3. Add wine, and cook 1 minute or until shrimp are done.
4. Serve with bread and lemon wedges.

HELPFUL HINTS:

• Tastes like barbecued shrimp without the barbecue.

Submitted by: Ted G.

BACON WRAPPED PRAWNS WITH CHIPOTLE BBQ SAUCE

INGREDIENTS:

• 20 each Shrimp, 21-25 count, shelled, deviened
• 1/2 pound Bacon, partially cooked and cut in half
• 1/2 cup BBQ sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1/2 ounces Dijon mustard
• 3 tablespoons chipotle pepper in adobo (See Helpful Hints below)
• 1/2 teaspoon red chili flake
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoons black pepper
• 5 to 8 bamboo skewers

DIRECTIONS:

1. Soak bamboo skewers in water, to keep from burning during grilling.
2. Cook bacon partially, cut in half, and let cool on paper towel.
3. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling.
4. Skewer 3 to 5 shrimp per bamboo.
5. Combine all ingredients in blender, except bacon and shrimp, and puree.
6. Separate the sauce in half, one for basting one for dipping.
7. Cook bacon wrapped shrimp on grill over medium heat.
8. When shrimp begin to turn pink, begin basting with chipotle sauce.

HELPFUL HINTS:

• Adobo is Spanish for seasoning or marinade.

Submitted by: Rod P.

Bacon Basil Shrimp on a Stick

• 24 jumbo or extra-large shrimp (about 1-1/2 pounds), peeled and deveined.
• 24 fresh basil leaves
• 24 thin slices of bacon (each 6 to 7 inches long)

1. Rinse the shrimp under cold running water and then drain and blot dry with paper towels. Skewer the shrimp from the tail towards the head (so it looks like a hot dog on a stick). Wrap each shrimp in a slice of bacon, starting at the top and winding it around the shrimp and tucking it in the bottom so it stays.
2. When ready to cook, arrange the shrimp on the hot grate, placing a folded sheet of aluminum foil under the exposed portion of the skewers to keep them from burning. Grill the kabobs until the bacon is nicely browned and the shrimp are cooked through, 4 to 8 minutes in all, turning the kabobs to ensure even cooking. The shrimp will be firm and white when cooked through.

Grilled Shrimp with Orange Basil Dressing on Charred Tomatoe Salad

• 32 shrimp, medium to large, shelled, deveined, placed 8 to a skewer
• 2 oranges
• 1/4 cup (60ml) orange juice
• 3 cloves chopped garlic
• 1/3 cup (75ml) fresh julienne basil
• 1/2 cup (125 ml) olive oil
• 1/4 cup (60ml) sliced red onion
• 1 cup (250ml) baby arugula or spinach
• 1/4 cup (60ml) fresh shaved fennel
• 4 medium sized tomatoes

Preparation:

• Heat the grill
• Zest the oranges and whisk zest with the olive oil along with orange juice, garlic, and basil.
• Pour a third of this over the shrimp and let marinate for 30 minutes.
• Divide the arugula, onions and fennel evenly over 4 salad plates.
• Grill the shrimp and sliced tomatoes, basting the shrimp with dressing.
• Arrange the tomatoes over the vegetables, peel the oranges and segment them on to the salad, crisscross two skewers on top and drizzle with dressing.
• Season with sea salt and cracked black pepper.
• Serve with crusty grilled bread and a glass of Pinot Grigio.
• Serves 4