Recipe(tried): Broiled Shrimp with Garlic Butter, Stir Fried Shrimp with Ginger and Garlic, Grilled Texas Shrimp

BROILED SHRIMP WITH GARLIC BUTTER

This dish is simply delicious!

6 tablespoons softened sweet butter
1 teaspoon garlic
1 tablespoon shallots
1 tablespoons parsley
Juice of 1/2 lemon
1/4 teaspoon sea salt
24 large shrimp, in the shell
1/2 cup water

Preheat the broiler. Place the butter in a small bowl and stir in the lemon juice, salt and chopped garlic, shallots and parsley.

Cut shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval casserole dish.

Top the shrimp with generous dabs of the butter mixture and pour the water into the dish. Broil the shrimp until they are cooked through, about 4 minutes.

Arrange the shrimp in a line across serving plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve Immediately.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
STIR FRIED SHRIMP WITH GINGER AND GARLIC

1/4 Cup dry white wine
2 Tablespoons soy sauce
1 tsp. vinegar
Pinch of sugar
1 lb. shrimp or prawns, peeled and deveined
1 Tablespoon minced fresh ginger
1 Tablespoon minced garlic
2 Tablespoon minced green onion
2 Tablespoons peanut oil

Combine wine, soy sauce, vinegar and sugar in bowl large enough to marinate the shrimp. Stir to dissolve the sugar. Toss shrimp in marinade and set aside for 20 minutes or so.

Combine ginger, garlic and green onion in another bowl and set aside.

Remove shrimp from marinade and drain well, reserving marinade.

Heat wok or large skillet over medium-high heat. When pan is hot, add peanut oil in a thin stream around pan and let it run into center.

Add ginger-garlic-green onion mixture to pan, adjust heat so mixture sizzles.

Stir-fry until very fragrant, about 30 seconds. Add drained shrimp and stir-fry until they begin to become firm, about 30 seconds.

Pour in marinade; stir and cook until liquid is nearly evaporated. If shrimp need a little more cooking, add a tablespoonful or two of water; cook until it nearly evaporates and shrimp are tender.

Transfer shrimp to serving dish and serve.
................................................
GRILLED TEXAS SHRIMP

1/4 Cup vegetable oil
1/4 Cup tequila
1/4 Cup red wine vinegar
2 Tablespoons Mexican lime juice
1 Tablespoon ground red chiles
1/2 tsp. salt
2 cloves garlic, finely chopped
1 red bell pepper, finely chopped
24 large raw shrimp, peeled and de-veined (tails left on)

Mix all ingredients except shrimp in shallow glass or plastic dish. Stir in shrimp. Cover and refrigerate for 1 hour.

Remove shrimp from marinade, reserving marinade. Thread 4 shrimp on each of six (8-inch) metal skewers. Grill over medium coals, turning once, until pink, 2 to 3 minutes on each side.

Heat marinade to boiling in a non-reactive saucepan. Reduce heat to low. Simmer uncovered until bell pepper is tender, about 5 minutes. Serve with shrimp. Makes 6 servings.

If you would prefer to broil the shrimp instead of grilling them, place the skewered shrimp on a broiler pan rack. Broil with tops about 4 inches from heat, turning once, until pink, 2 to 3 minutes on each side.