Shelly's Recipe

BASIL-SHRIMP SKEWERS

Category: Kabobs/Kebobs/Skewers

1 1/2 lb shelled, deveined uncooked large shrimp
cup fresh basil, cut into thin strips
cup olive oil
2 tbsp lemon juice
4 garlic cloves, minced
1 tsp garlic powder
Dash cayenne pepper

Place all ingredients in large bowl; stir to mix. Cover; refrigerate about 1 hour to marinate. Meanwhile, soak 16 (8- to 10 inch ) wooden skewers in water 20 minutes. Heat grill. To skewer shrimp, use 2 parallel skewers so that shrimp can be turned easily. Place about 6 shrimp on each pair of skewers. Place shrimp on gas grill over medium heat or on charcoal grill 4 to 6 inch from medium coals. Cook 2 to 4 minutes or until shrimp turns pink, turning once. Serves 4

CREAMY SHRIMP AND SCALLOP SHELLS
1 pkg frozen puff pastry shells
2 tbsp butter
1/2 lb medium shrimp, shelled and deveined
1/2 lb scallops, cut into halves
2 cups sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk
1 cup shredded Swiss cheese
Chopped fresh parsley

Bake pastry shells according to pkg. directions. Melt 1 tbsp butter in skillet. Add shrimp and scallops and cook until shrimp and scallops are done, stirring often. Remove from skillet. Melt remaining butter. Add mushrooms and cook until tender and liquid is evaporated. Add soup, milk and cheese. Heat until cheese melts. Return seafood mixture to skillet and heat through. Serve in pastry shells. Garnish with parsley. Serves 6

LIME SHRIMP SKEWERS
8 six-inch wooden skewers

1 lbs large shrimp, peeled and deveined, with tails left on
1/2 cup butter and honey
1/3 cup fresh lime juice
1 tsp ground red pepper
tsp grated lime peel and salt

Equally divide the shrimp among the skewers; place on a plate and set aside. In a medium saucepan, combine remaining ingredients over medium heat until the butter is melted, stirring constantly. Remove 1/2 cup of the sauce mixture and brush both sides of the shrimp skewers with it; set aside the remaining sauce in the saucepan.

Heat a large skillet over medium-high heat; add the shrimp skewers and cook for 2 minutes. Brush the shrimp with any remaining sauce from the 1/2 cup. Cook the shrimp an additional 2 to 3 minutes, or until pink and fully cooked. Remove to a platter. Heat the reserved sauce in the saucepan and pour over the skewers. Serve immediately. NOTE: Garnished with slices of lime, this looks extra-tropical.