Grilled Shrimp

Serves/Makes:4

Ingredients
2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
1 cube butter
1/2 tsp (2 ml) seasoning salt
1/4 tsp (1 ml) paprika
2 cloves garlic, minced

Preparation
Soak wood skewers if you are using wooden ones.
Rinse and dry shrimp.
Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
Melt butter and saute garlic.
Add seasoning salt and paprika.
Grill shrimp basting frequently with butter mixture until shrimp are pink and firm.
Turn shrimp to baste and grill on both sides.

Comments
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.

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African Grilled Shrimp

Serves/Makes:4-6

Ingredients
Marinade:
1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) olive oil
3 cloves garlic, crushed
1 2 tsp (10 ml). Peri peri
1 tbsp (15 ml). fresh cilantro
salt and pepper to taste
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
Garlic Butter:
1/2 cup (125 ml) butter
1 tbsp (15 ml). chopped garlic
1 tbsp (15 ml). cilantro
1 2 tsp (10 ml). Peri peri
salt and pepper
pinch of sugar
Peri Peri Rice:
1 chopped onion
1 chopped red pepper
1 cup (225 ml) rice, rinsed
1/2 cup (125 ml) white wine (optional, but increase stock a bit)
2 cups (475 ml) chicken broth
fresh cilantro, to garnish
lemon or lime juice, to garnish

Preparation
Mix the marinade ingrediants together and pour over shrimp.
Marinade for 30 min to an hour; set aside while preparing garlic butter.
Mix together ingredients for garlic butter and cook over low heat until butter is melted.
Remove shrimp from marinade (reserve marinade) and broil or grill, basting with garlic-butter until shrimp is cooked.
Now, serve with rice to go with shrimp (recipe follows).
Peri peri Rice for African Shrimp:
Saute onion and red pepper in the reserved marinade until they are soft and translucent.
Add rice and saute rice in the onion/pepper/marinade mixture for a couple of minutes, to bring out a nice toasty flavor.
Turn up the heat and add the chicken stock and wine.
Bring to a boil, cover and turn heat on lowest setting.
Cook/steam rice until done, about twenty minutes.
Serve rice with shrimp and garlic butter and garnish with cilantro and lemon juice.

Comments
Delicious!

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Grilled Pepper Sirloin Steak

1 (2-1/2 pound) sirloin steak, 1-1/2 inch thick
1/2 cup (125 ml) butter or margarine
1/4 cup (60 ml) chopped fresh parsley or 4 tsp (20 ml) dried parsley
1/4 cup (60 ml) minced onion
2 tbsp (30 ml) worcestershire sauce
1 tsp (5 ml) freshly ground pepper
1/2 tsp (2 ml) dry mustard

Instructions:Preheat grill or broiler.
Lightly score edges of steak at 1 inch intervals, to prevent curling.
Combine butter, parsley, onion, worcestershire sauce, pepper and mustard in a small saucepan.
Heat, stirring continually, over low heat, until butter melts. Reserve 1/4 of the mixture.
Place steak on grill or broiler pan. Brush steak with the butter mixture.
Cook, basting frequently with the butter mixture, about 6 to 8 minutes per side depending how you like your steaks done.
Place steak on a serving platter.
Cut thin slices across the grain of the steak.
Drizzle reseved butter mixture over steak.

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