grilled shrimp recipe- vol.52?

[wcesb]

Awhile back I made a grilled shrimp recipe out of (I believe) vol. 52. I have since lost it.
Shrimp with garlic,cilantro, marinated in paprika,oil , and ?????
Any help?

[cjs]

Welcome to the forums - is this the one you are looking for?
(doesn't look like it - but, doing a search for 'shrimp' there are 87 recipes to look thru ) The other two that came up in the archives for 'grilled shrimp' are one from issue 16 and one from the Splendid Soups book.

Curry-Rubbed Grilled Shrimp with Minted Yogurt
(Cuisine at home, June 2005, Issue 51, p. 25)


Makes: 1 lb. Total Time: 30 Minutes Rating: Intermediate

For the Sauce—
Combine:
1/2 cup plain lowfat yogurt
1/4 cup coarsely chopped fresh mint
3 T. fresh lime juice

For the Shrimp—
Toss Together; Add:
1 lb. shrimp (16–20 count), peeled, deveined, tails intact
2 T. toasted sesame oil
3 T. curry powder
Salt and coarsely ground pepper


Preheat grill to medium-high.

Combine yogurt, mint, and lime juice for the sauce; set aside.

Toss the shrimp in sesame oil. Add curry powder, salt, and pepper, and toss again—this creates a spicy paste on the shrimp. Thread the shrimp onto metal or wooden skewers, bending each to pierce through a good portion of the body. The shrimp should be touching but not pressed tightly. Grill shrimp on a clean, well-oiled grate, leaving the lid open. Cook until just opaque, 3–4 minutes per side. Serve with yogurt sauce.

[eab1005]

I bet this is the one you were looking for, really good.

Grilled Peel-and-Eat Colossal Shrimp with Garlic-Tabasco Butter
Cuisine at Home Issue 51

Devein:
1 lb. shrimp (10–12 count), deveined, shells left on

Combine; Add Shrimp:
3 T. olive oil
2 T. paprika
Salt and coarsely ground pepper

Grill Shrimp; Combine and Toss:
1/3 cup coarsely chopped fresh parsley
4 T. unsalted butter, softened
3 T. fresh lemon juice
2 T. Tabasco, or to taste
1 T. garlic, minced
4 dashes Worcestershire sauce

Serve with:
1 lemon, quartered lengthwise


Preheat grill to medium-high.

Devein shrimp by leaving the shell-on. Using a small pair of scissors or a paring knife, cut through the back of the shell and just a bit of the meat from head to tail. Then, using the tip of the scissors, knife, or your fingers, pull out the vein and rinse under cold water.

Combine oil, paprika, salt, and pepper in a large bowl. Add shrimp; toss to coat with paste.

Grill shrimp until just opaque, about 4–5 minutes per side (if using smaller shrimp, 3–4 minutes per side). Combine parsley, butter, lemon juice, Tabasco, garlic, and Worcestershire in the bowl with the remaining paste. Add grilled shrimp and toss gently until the butter is melted and shrimp are nicely coated.

Serve with lemon wedges for squeezing over the shrimp.

[wcesb]

that was it
thanks much!!

[bjcotton]

Welcome wcesb! Hope we see you often!