Tôm rim, a Vietnamese braised shrimp recipe with a savory coconut water caramel sauce, combines garlic, chiles, and fish ...

Grill for 4 to 6 minutes, turning once and basting occasionally with any remaining marinade, or until the shrimp are cooked through. Transfer to a platter and garnish with cilantro.

4. Grill the shrimp 2-3 minutes on each side. When the shrimp turn an opaque pinkish color on both sides, they are cooked. 5. Serve with lime wedges.

Combine the vinegar, olive oil, lime zest and juice, the Creole seasoning mix and the honey in a bowl and whisk to blend. Pour the mixture over the shrimp, toss to coat evenly and marinate for 1 ...

4) Grill skewers - Preheat grill to medium-high heat. Cook skewers for 2-3 minutes per side until shrimp are opaque and slightly charred. 5) Serve - Garnish with fresh cilantro and serve immediately.

If using wooden skewers, soak in water for 30 minutes. In small bowl, combine rum, lime juice, chopped mint, honey, oil, lime zest, garlic powder and salt. Reserve 2 tablespoons rum mixture.

Jumbo shrimp or large shrimp, anywhere from 16/20 per pound to 21/25 per LB.We’ve been making them without making shrimp skewers, just placing them directly on the grill grates.

Grilled shrimp with green cilantro-chile-lime sauce and grilled limes. (Kathy Gunst/Here & Now) I’m going to take a wild guess that you fired up your grill at least once over this past holiday ...