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Old 09-27-2004, 09:20 AM   #11
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I hope you enjoy it! :D
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Old 09-30-2004, 02:29 PM   #12
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curl some shrimp (around 16/20 size), wrap them with half a strip of THIN bacon, and skewer them. You can skewer several shrimp onto one skewer, depending on length. Broil until done. Serve with a good BBQ sauce doctored with a little chipotle puree or dried powered chipotles, some good warm tortillas, and fajita fixings.
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Old 10-21-2004, 02:35 AM   #13
 
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Yum Allen!! You have such good ideas! Here's another one of mine.

Hot Shrimp with Cool Salsa:

1/4 cup prepared salsa
4 tbsp fresh lime juice, divided
1 tsp honey
1 clove garlic, minced
2 to 4 drops hot pepper sauce
1 lb large shrimp, peeled and deveined, tails intact
1 cup finely diced honeydew melon
1/2 cup finely diced unpeeled cucumber
2 tbsp minced parsley
1 green onion, finely chopped
1½ tsp sugar
1 tsp olive oil
1/4 tsp salt

To make marinade, combine prepared salsa, 2 Tbls. lime juice, honey, garlic and hot pepper sauce in small bowl. Thread shrimp onto skewers. Brush with marinade; set aside. To make salsa, combine remaining 2 Tbls. lime juice, melon, cucumber, parsley, onion, sugar, oil and salt in medium bowl; mix well. Grill shrimp over medium coals 4 to 5 minutes or until shrimp are opaque, turning once.

Note: You can do this in the broiler 3-4" from heat.
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Old 10-24-2004, 01:08 AM   #14
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Beer Battered Shrimp with Chipotle Honey Dipping Sauce

Ingredients:

For Beer Batter
1 cup (5 oz/155 g) all-purpose Flour
1 1/2 teaspoons cayenne Pepper
1 teaspoon Salt
1 teaspoon Sugar
1/2 teaspoon Baking powder
1 cup (8 fl oz/250 ml) beer

For Chipotle-Honey Dipping Sauce
2 dried chipotle chili peppers, stemmed and seeded
1 ripe tomato, quartered
1/2 small yellow onion, sliced
1 clove Garlic
1/2 cup (4 fl oz/125 ml) water
1 teaspoon salt
1/4 cup (3 fl oz/90 ml) Honey
2 tablespoons red wine Vinegar
Peanut oil for deep-frying
All-purpose (plain) flour for dusting
1 1/4 lb (625 g) rock shrimp or peeled white shrimp (prawns)

Directions:
1. To make the batter, in a bowl, combine the Flour, cayenne, Salt, Sugar and baking powder. Stir to mix. Add the beer all at once and whisk until smooth. Set aside at room temperature for at least 30 minutes or up to 4 hours.
2. To make the dipping sauce, in a small saucepan, combine the chilies, tomato, onion, Garlic, water and Salt and bring to a boil. Reduce the heat to low, cover and simmer gently until the ingredients soften and the mixture thickens, about 15 minutes. Remove from the heat and let cool slightly, then transfer to a blender and puree until smooth. Pour the puree into a small bowl and stir in the Honey and vinegar. Let cool.
3. In a large saucepan, pour in peanut oil to a depth of 5 inches (13 cm) and heat to 350F (180C) or until a few drops of batter sprinkled into the oil rise immediately to the surface. Spread some Flour in a shallow bowl and toss the shrimp in it to coat evenly, tapping off any excess. Drop the shrimp, a few at a time, into the batter. Using tongs or your fingers, remove the shrimp from the batter, draining off the excess, and drop into the hot oil. Deep-fry until light golden and crisp, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain.
4. Arrange the shrimp on a warmed platter and serve immediately with the dipping sauce.
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Old 10-24-2004, 05:54 AM   #15
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This one looks beautiful on a platter - you could sub out jumbo shrimp for the lobster, too:

ZUCCHINI LOBSTER ROLL WITH GINGER VINAIGRETTE

4 servings

3 large zucchini
1 cooked lobster tail
pickled ginger
1 cup alfalfa or daikon sprouts

Cut lobster tail in half lengthwise, then crosswise into 6 pieces for each half.. Cut zucchini into thin ribbons about 5 inches long and 1 ½ inches wide. Make 12 ribbons. (A sharp peeler works bes for this)

Place lobster piece at 1 end of each ribbon; top with sprouts and pickled ginger. Starting at filled end, roll up into a cylinder. Place seam side down on paper towel lined baking sheet, chill 1-6 hours.
Serve with ginger vinaigrette; place vinaigrette in center of platter, and surround with lobster tails.

GINGER VINAIGRETTE

4 servings

3T soy sauce
2T sherry vinegar
2T honey
1 ½ T minced ginger
½ tsp. rosemary
¼ tsp. crushed red pepper
½ cup olive oil
salt/pepper

Whisk soy sauce, vinegar, ginger, honey, red pepper, salt/pepper; slowly whisk in oil.
SEE: Lobster rolls
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