chubbyalaskagriz
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I have not, please post so we can check it out, TaterTot! YUM!
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TaterTot
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Salt and Sugar Shrimp Kabobs
Salt and Sugar Shrimp Kabobs
* 1 tbsp. kosher salt
* 2 tbsp. O Organics™ sugar
* 2 lbs. (31 to 40 per lb.) frozen raw, shelled, deveined, tail-on Captain’s Choice Shrimp, thawed, rinsed, and drained
* 10 10-in. metal or wooden skewers
* 1/4 cup O Organics™ Extra Virgin Olive Oil
* 3 tbsp. Safeway Lemon Juice
* 1 1/2 tsp. minced garlic
* Lemon wedges
1. In a large bowl, mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
2. If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes. Meanwhile, prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
3. While grill heats, rinse shrimp well and pat dry. Drain wooden skewers. Thread shrimp in a C shape onto skewers.
4. Lay skewers in a rimmed pan. In a glass measuring cup, combine oil, lemon juice, and garlic; pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
5. Lay shrimp on cooking grate; cover gas grill. Cook, turning occasionally with tongs, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
6. Transfer skewers to a platter. Serve with lemon wedges to squeeze over shrimp.
I got it off the safeway site they have some really good recipes SAFEWAY
Salt and Sugar Shrimp Kabobs
* 1 tbsp. kosher salt
* 2 tbsp. O Organics™ sugar
* 2 lbs. (31 to 40 per lb.) frozen raw, shelled, deveined, tail-on Captain’s Choice Shrimp, thawed, rinsed, and drained
* 10 10-in. metal or wooden skewers
* 1/4 cup O Organics™ Extra Virgin Olive Oil
* 3 tbsp. Safeway Lemon Juice
* 1 1/2 tsp. minced garlic
* Lemon wedges
1. In a large bowl, mix together salt and sugar. Add shrimp and stir to coat evenly. Cover bowl and chill at least 45 minutes or up to 2 hours.
2. If using wooden skewers, put them in a shallow pan with water to cover and soak at least 20 minutes. Meanwhile, prepare a gas or charcoal grill for direct, high heat (you can hold your hand 1 to 2 in. above the cooking grate only 2 to 3 seconds; visit our Grilling Essential section for complete instructions).
3. While grill heats, rinse shrimp well and pat dry. Drain wooden skewers. Thread shrimp in a C shape onto skewers.
4. Lay skewers in a rimmed pan. In a glass measuring cup, combine oil, lemon juice, and garlic; pour over shrimp and turn skewers to coat evenly. Let stand 5 to 10 minutes.
5. Lay shrimp on cooking grate; cover gas grill. Cook, turning occasionally with tongs, until shrimp are bright pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 5 minutes.
6. Transfer skewers to a platter. Serve with lemon wedges to squeeze over shrimp.
I got it off the safeway site they have some really good recipes SAFEWAY