Shrimp 2 Ways: Soy Sauce-Grilled Shrimp with Spinach Salad and New-Style Scampi

Ingredients
Base:
1/4 cup soy sauce
2 limes, juiced
2 teaspoons honey
2-inch piece fresh ginger, finely grated
4 cloves garlic, finely chopped
1/4 cup canola oil, plus more for brushing
For Soy Sauce-Grilled Shrimp with Spinach Salad:
12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
1/2 recipe base
Kosher salt and freshly ground black pepper


Spinach Salad:
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons canola oil
1 tablespoon toasted sesame oil
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro leaves
8 ounces baby spinach
1/2 cup chopped salted peanuts


For New Style Scampi:
1 stick unsalted butter, softened
1/4 teaspoon crushed red pepper flakes
1/2 recipe base
2 limes
Canola oil, for brushing
12 ounces large (21-24) shrimp, peeled, tail-on, and deveined
Kosher salt and freshly ground black pepper
1/4 cup chopped cilantro leaves


Directions
For Soy-Sauce Grilled Shrimp:


Whisk the soy, lime juice, honey, ginger, garlic and canola oil in a medium bowl until combined. Transfer half to a food processor fitted with the blade attachment and set aside. Add the shrimp to the marinade in the bowl and toss to coat. Cover and refrigerate for 15 minutes.


While the shrimp marinates, whisk together the rice vinegar, soy sauce, canola and sesame oils, scallion and cilantro in a small bowl.


Heat the grill to high. Remove the shrimp from the marinade, brush with canola oil, and season with salt and pepper. Skewer the shrimp and grill for 2 to 3 minutes per side, until just cooked through.


Toss the spinach with some of the vinaigrette and mound in the center of a serving platter. Arrange shrimp around spinach and spoon over more of the dressing. Scatter the peanuts over the salad and shrimp.


For the New-Style Scampi:


Add the butter and red pepper flakes to the marinade in the food processor, and pulse until combined. Scrape the mixture into a small saucepan and put on the grill just to melt the butter.


Trim the ends from the limes and halve. Brush with canola oil, season with salt and pepper, and grill, flesh side down, until marked and slightly softened, 4 to 5 minutes.


Skewer the remaining shrimp, brush with canola oil, and season with salt and pepper. Grill for 2 to 3 minutes per side, until just cooked through. Slide the shrimp from the skewers into a shallow bowl, pour over some butter sauce, and toss to coat. Scatter the cilantro over the top, and arrange the grilled limes around the shrimp.


SOURCE

Ginger-Soy-Lime Marinated Shrimp

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 3/4 cup soy sauce
• 1/2 cup fresh lime juice
• 2 tablespoons sugar
• 1/4 cup chopped green onions
• 1/4 cup peanut oil
• 1/4 teaspoon coarsely ground black pepper
• 2 pounds large shrimp, shells and tails on

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

SOURCE

Shrimp

Grilled Insalata Di Mare

Ingredients

• 3/4 pound medium shrimp, peeled and deveined
• 3/4 pound baby squid, plus tentacles, cleaned
• 12 scallops
• 1/3 cup olive oil
• Salt
• Freshly ground black pepper
• 1/2 cup fresh lemon juice
• 3 cloves garlic, finely chopped
• 1 teaspoon honey
• 1 red jalapeno, minced
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon red chili flakes
• 1/2 medium red onion, minced
• 2 stalks celery, minced
• 3/4 cup nicoise olives, pitted
• 1 tablespoon freshly chopped oregano leaves
• 1/4 cup freshly chopped flat-leaf parsley leaves, divided
• 1/2 pound mesclun greens

Directions

Heat the grill to high.

Combine the seafood in a large bowl, toss with the olive oil and season with salt and pepper.

Grill the shrimp for approximately 1 minute per side, remove and place on a platter. Grill the squid bodies and tentacles for 2 to 3 minutes per side, remove from the grill and slice crosswise into 1/2-inch thick rings and place on the platter with the shrimp. Grill the scallops until golden brown on both sides and just cooked through, about 1 1/2 to 2 minutes per side, place on the platter.

Whisk together the lemon juice, garlic, honey, jalapeno and extra-virgin olive oil in a large bowl. Add the seafood, chili flakes, onion,celery, olives, oregano, and 1 tablespoon of the parsley and toss to combine. Season with salt and pepper. Cover and refrigerate for 30 minutes. Stir in the remaining parsley just before serving. Place the mesclun greens on a large platter and top with the seafood salad.

SOURCE

Shrimp