Devein and rinse shrimp; pat dry with paper towels. Skewer each shrimp, from tail up to head, on an 8-inch skewer. Sprinkle shrimp evenly with remaining 1/4 teaspoon salt.

Shrimp EnchiladasMay 14, 2008 May 14, 2008 0 Shrimp Enchiladas With Sweet Corn Sauce Yield: 8 enchiladas; 4 servings 1 (10-ounce) box frozen corn with butter sauce (such as Green Giant Niblets) 1 ...

In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon salt. Cover with water, place over medium-high heat and bring to a boil.

Set aside. Heat the olive oil in a skillet, and sauté the shrimp until just pink, 1 to 2 minutes. When the shrimp are cool enough to handle, slice them in half along the vein.

Then pour the shrimp mixture on the baking sheet and spread it evenly with the shrimp in a single layer. Roast the shrimp for about 10-15 minutes or until the sauce is bubbly and your shrimp are ...

While pasta is boiling, place shrimp in a large kitchen spider or small sieve and dip in boiling water, keeping shrimp in sieve, and allow to blanch about 1 to 2 minutes.

Pat shrimp dry using paper towels; place shrimp in a large bowl. Add crushed red pepper, lemon juice, 3 tablespoons of the oil, 1 tablespoon of the lemon zest, 1 tablespoon of the garlic, 1 ...

In a medium bowl, toss shrimp with 2 tablespoons olive oil, ⅔ of the minced parsley, smashed garlic, lemon zest and 1 teaspoon chile flakes. Set seasoned shrimp aside.