Combine all ingredients in a zipped plastic bag. Turn to coat shrimp well. Marinate at least 2 hours. Grill or saute until done.

Yield: 8 Servings

Roasted Garlic
Start by cutting the tops off two heads of garlic to expose the cloves beneath the paper. Drizzle with two teaspoons of olive oil and roast at 400 F for approximately 35 minutes, or until soft. When cool, squeeze out that sweet, garlicky goodness into a small bowl. Mash and mix with a teaspoon of olive oil. Set aside.

Getting Your Shrimp On
Again, start with the remaining head of garlic, mincing approximately 8-10 cloves (or heck, all of it if you like). Heat one large 12″ skillet over medium-low. Add the 4 tablespoons olive oil, 2 tablespoons butter, and minced raw garlic. Sautee the garlic, low and slow, until softened and caramelized. Then add the wine, roasted garlic, salt, pepper, paprika, remaining butter, and the juice of one lemon. Continue to cook on med-low until the sauce develops. Carefully add the shrimp, preferably in one layer in the pan, and turn the heat to medium cooking the shrimp for 3 to 5 minutes. Once the shells have turned that lovely pinkish orange color, it’s time to flip. Turn the shrimp over and cook for another 2 to 3 minutes. Turn off the heat and allow the carry over heat of the sauce to finish the shrimp. Do not over cook or the delicate shrimp will get tough and rubbery. Although, frankly, an old leather shoe covered in garlic sauce would still be edible in my book. Toss and stir shrimp as often as desired to coat with garlic sauce. Serve with two scoops white rice (garlic sauce on top of course), lemon wedge, and maybe throw in a pineapple slice.

Ingredients
12 jumbo sized shrimp peeled and deveined (tails intact)
2 tablespoons olive oil
2 crushed garlic cloves
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning
1 teaspoon fresh lemon zest
2 teaspoons freshly squeezed lemon juice
1 tablespoon fresh, chopped parsley

Directions
Warm up a large skillet in a medium high fire.
Add to the skillet: olive oil, garlic, red pepper flakes, and shrimp.
Season with grill seasoning or salt & pepper.
Cook shrimp 3 minutes or until no longer transluscent.
Remove from skillet.
In a separate container, toss it all together with lemon zest and juice, & chopped parsley.
Remove shrimp to a serving platter, removing the garlic cloves and any extra juice.

This is one of many delicious grilled garlic shrimp dishes.

Here are some recipes for spicy shrimp appetizers you must try:

Mighty Hot, Spicy Shrimp

Spicy Cajun Shrimp

Spicy Stuffed Shrimp

Spicy Marinade Shrimp Appetizer

Quick and Spicy Garlic Shrimp

When serving a spicy shrimp appetizer, a pretty visual presentation goes a long way to delighting guests. So being creative with some garnishes is a great idea. Some examples you can try are the following:

– Border the dish with leaves of fresh lettuce around the shrimp, and place cherry tomatoes and/or small leaves of mint or basil.

– Serve with small, fresh cuts of fruits such as orange, strawberry, lemon or lime.

Ingredients:
2 pounds of shrimp, peeled and deveined
1/4 cup olive oil
1 teaspoon minced garlic
1 teaspoon freshly squeezed lemon juice
1 tablespoon crushed red chili peppers
2 tablespoons hot sauce of your choice

Directions:
Mix everything but the shrimp together. Pour and coat over the shrimp and leave in the refrigerator for 30 minutes at most.

Place in the oven at 400 degrees for around 8-10 minutes
or until the shrimp is no longer transluscent

This is one of many delicious spicy shrimp appetizers.

Ingredients:
2 pounds shrimp, peeled and deveined
1/2 cup olive oil
1 tablespoon minced garlic
1 lemon’s worth of fresh lemon juice
1/4 teaspoon of cayenne pepper
2 tablespoons Cajun seasoning

Directions:
Mix everything but the shrimp together. Pour and coat

over the shrimp and leave in the refrigerator for 30 minutes at most.

Place in the oven at 400 degrees for around 8-10 minutes
or until the shrimp is no longer transluscent

This is one of many delicious spicy shrimp appetizers.

Ingredients:
2 pounds of shrimp, peeled and deveined
1/4 teaspoon olive oil
1 tablespoon minced garlic
1/4 cup Italian Dressing
1/2 cup Italian bread crumbs (or crushed croutons will do fine)
1/4 teaspoon crushed red pepper flakes

Directions:
Pour and coat the Italian dressing over the shrimp and place in the refrigerator for no more than 30 minutes. Once done marinating, discard the extra dressing. In a separate container, mix everything else together (this is the stuffing).
With much caution, slice each shrimp lengthwise, being carefull only to cut halfway (and not reach the other side).
With a spoon, stuff the mixture into these slits.
Place in the oven at 400 degrees for around 8-10 minutes
or until the shrimp is no longer transluscent.

This is one of many delicious spicy shrimp appetizers.

Ingredients:

2 pounds fresh or frozen shrimp peeled and deveined (tails intact)
1/4 cup minced chile pepper
1 teaspoon grated lime peel
1/4 cup freshly squeezed lime juice
2 tablespoons minced cilantro
2 tablespoons minced chives
2 tablespoons oil
1/2 teaspoon sugar
2 cloves crushed garlic
Salt and pepper, as you prefer

Directions:

If you’re using frozen shrimp, thaw first.
Then boil 4 cups of water in a large saucepan. Cook the shrimp for 2-3 minutes or until it is no longer transluscent.

Drain in a colander and rinse with cold water. Set aside.

Mix the rest of the ingredients together in a large plastic bag or covered container. Mix well then add the shrimp. Toss until well-coated. Seal it all together and leave marinating in the refrigerator for 2-3 hours.
Remove shrimp and discard remaining marinade.

This is one of many delicious spicy shrimp appetizers

Ingredients
12 jumbo sized shrimp peeled and deveined (tails intact)
2 tablespoons olive oil
2 crushed garlic cloves
1/4 teaspoon red pepper flakes
1 teaspoon steak seasoning
1 teaspoon fresh lemon zest
2 teaspoons freshly squeezed lemon juice
1 tablespoon fresh, chopped parsley

Directions
Warm up a large skillet in a medium high fire.
Add to the skillet: olive oil, garlic, red pepper flakes, and shrimp.
Season with grill seasoning or salt & pepper.
Cook shrimp 3 minutes or until no longer transluscent.
Remove from skillet.
In a separate container, toss it all together with lemon zest and juice, & chopped parsley.
Remove shrimp to a serving platter, removing the garlic cloves and any extra juice.

This is one of many delicious spicy shrimp appetizers

Since shrimp happens to be the seafood that is best conserved frozen, it’s important to know what to do with frozen shrimp. Large bags of shrimp are easily stored in a freezer and forgotten, as we always have the intention of one day finding out what is the best way to cook them. Well, the first step to cooking frozen shrimp is to choose the right ones at the store.

At the grocery store we usually have a choice between fresh and packaged, frozen shrimp. The truth is that, most likely, the fresh shrimp has been thawed, and so is really no different from the frozen. So, always check to see if the fresh shrimp they are selling happens to be more expensive than the frozen, in which case, it is more worthwhile to buy the frozen package, for cheaper and maybe even fresher (since it won’t be refrozen). However, since shrimp freezes so well, re-freezing is not a problem.

When buying shrimp, try to find them between 35 and 40 count per pound (this means 40 individual shrimps by the pound). Too much smaller than this (higher than 40 per pound), and they’ll be very hard to prepare. Peeling and de-veining will be impossible. Try not to purchase pre-peeled shrimp. The shells contain a lot of the shrimp’s original flavor and it’s best to do the peeling shortly before cooking. Plus, the peeled shells can be used as flavoring in other recipes (more on that later).

Okay, so, on to preparation:

First – Here i’m describing the faster way to thaw, but if you’d like a longer, more taste-retentent thaw, you can take the shrimp out of the freezer a day or two in advance and place them in a covered bowl in the refrigerator.

Or, for a faster thaw:

Thawing – Place the frozen shrimp into a bowl or basin filled with cold water and leave it there for about 10 minutes. Then, replace the old water with new and let it sit for another 20 minutes. A half hour should be plenty of time for the shrimp to thaw enough so that you can peel them.

Peeling – Hold the skin of the shrimp and pull on it’s feet until the skin comes off. The whole skin should pull free except for the tail, which you can remove by simply pulling on it. Smell the peeled shrimp, if it has a strong smell of fish or ammonia it is not fresh enough for cooking and you should thwrow it away.

Deveining – Shrimps have a single vein in them, which a lot of people worry about as a health peril and that is very easy to remove. Simply use a very small knife to cut a slit in the back of the peeled shrimp and then pick out the vein (it’s very easy to find). This slit is the perfect place to apply seasoning (since it will sink into the shrimp)/

Next – Grab a lemon and squeeze a little bit of juice over the shrimp. If you plan on keeping the shells, put them away quickly (or else, discard them) because, left out, they will fill your kitchen with a terrible smell. Shrimp should be prepared within 6 hours from thawing, so, if you’d like to leave them covered in the refrigerator until you’re ready to cook you can, but do not leave them outside the refrigerator for longer than 10 minutes.

Once done preparing your shrimp to be cooked, you must continue to the actual cooking. For this, I have prepared a “what is the best way to cook frozen shrimp” post that will explain all about it. Feel free to search around the site for other useful tips, recipes and explanations.