Grilled Shrimp with Tomato Bacon Relish

This is one of my favorite shrimp recipes of all time. Tonight, it's whats for dinner! I love how much flavor the bacon and tomato add to the shrimp! It's also really easy, and therefor perfect for a case of the Monday night lazies.

Ingredients

• 1 pound 21–25 shrimp
  
• 1/4 cup olive oil
  
• 2 teaspoons minced garlic
  
• 1/4 pound bacon
  
• 1/2 cup minced onion
  
• 1 cup fresh corn kernels
  
• 1/2 cup diced tomatoes
  
• Salt and pepper
  
• Skewers

Recipe Directions
Rinse shrimp and pat dry with paper towels. Leave tails intact and put in a medium bowl with olive oil, garlic, salt and fresh pepper to taste. Marinate for at least 30 minutes at room temperature or up to 48 hours in the refrigerator. To make relish: Cut bacon in small pieces and cook in frying pan over medium heat until crisp. Remove bacon to paper towels to drain. Drain all but 2–3 teaspoons of bacon grease from the pan. Fry minced onion in the bacon pan over medium heat until soft but not browned, about 5 minutes. Add corn and continue to cook for about 3 minutes more. Remove from heat and add tomatoes, bacon, and salt and pepper to taste. Can be prepared and refrigerated up to 24 hours ahead. To grill shrimp: Preheat grill to medium high. Soak bamboo skewers for 30 minutes. Skewer shrimp in the shape of a "P". Grill shrimp until pink and no longer opaque—about 4–5 minutes total time. Move frequently to prevent sticking and burning. Spoon relish onto each skewer.
Source:Grilled Shrimp Recipe

Roasted Lobster with Basil Mint Pesto

This is a complicated recipe that I have only made once. When I found the base recipe for this, it included the Lobster Tomalley (Liver). Since I know better than to eat the filter system of an animal, I naturally cut that part out. If you would like to enjoy the Tomalley, it is considered a delicacy, however red tide blooming on the east coast has prompted the FDA to warn AGAINST eating the Lobster Tomalley.

Ingredients

• 2 cups (packed) fresh basil leaves
  
• 1/3 cup (packed) fresh mint leaves
  
• 4 garlic cloves
  
• 1/3 cup olive oil
  
• 3 tablespoons pine nuts, lightly toasted
  
• 4 1 3/4-pound live Maine lobsters
  
• 2 tablespoons extra-virgin olive oil
  
• 1/3 cup freshly grated Parmesan cheese
  
• 2 tablespoons whipping cream
  
• 2 cups panko (Japanese breadcrumbs)
  
• 1 teaspoon grated lemon peel
  
• Lemon wedges

Directions
Preheat oven to 450°F. Blanch basil and mint leaves in large saucepan of boiling water 5 seconds. Drain. Transfer leaves to large bowl of ice water to cool. Drain. Squeeze leaves to remove excess liquid. Mince garlic in processor. Add basil and mint leaves, 1/3 cup olive oil, and pine nuts. Puree until pesto is smooth. Drop 1 lobster headfirst into large pot of boiling water. Cover; cook 3 minutes (lobster will not be fully cooked). Using tongs, transfer lobster to work surface. Return water to boil. Repeat with remaining lobsters, 1 at a time. Place 1 lobster, shell side down, on work surface. Place tip of large knife in center of lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut in half from center to end of tail (use kitchen shears to cut through shell if necessary). Crack claws. Repeat with remaining lobsters. Arrange lobster halves, cut side up, on 2 heavy large baking sheets. Discard head sac and long thin intestinal tract that runs alongside lobster tail meat. Sprinkle meat with salt and pepper. Transfer lobster meat and pesto mixture to medium bowl. Stir in Parmesan cheese and cream, then panko and lemon peel. Season pesto mixture with salt and pepper; divide among lobster halves, filling cavities and covering meat completely. Roast lobsters until meat is just cooked through and topping is golden, about 14 minutes. Serve with lemon.
Source:Basil Mint

Sweet & Sour Grilled Scallops

This is one of my favorite scallop recipes. It's pretty easy to make, but it does involve quite a few ingredients. Great for a Friday night dinner. Scallops can be substituted with shrimp.

Ingredients

• 1/4 cup rice wine
  
• 1 tablespoon grated fresh ginger
  
• 1 1/2 pounds fresh Maine sea scallops, drained
  
• 1/4 cup firmly packed brown sugar
  
• 1/4 cup ketchup
  
• 1/4 cup chicken broth
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons soy sauce
  
• 1 teaspoon cornstarch
  
• 1 teaspoon sesame oil
  
• 2 garlic cloves, minced
  
• 1/4 to 1/2 teaspoon ground red pepper (optional)
  
• Hot cooked rice
  
• Fresh parsley, chopped
  
• Garnish: green onion strips

Directions
Stir together rice wine and grated fresh ginger. Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain. Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute; remove from heat, and set aside. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired.
Source:Sweet & Sour

Scallop & Fig Kebabs

Sea Scallops and fruit go surprisingly well together. The sweet delicate nature of the sea scallop is perfectly complimented by the other ingredients in this recipe. Makes a fantastic appetizer for any back yard get together.

Ingredients

• 3 tablespoons orange marmalade
  
• 1/4 cup chopped green onions
  
• 2 tablespoons low-sodium soy sauce
  
• 1/2 teaspoon ground red pepper
  
• 1 large garlic clove, chopped
  
• 16 dry Maine sea scallops
  
• 8 dried figs (about 5 ounces)
  
• 2 lemons, quartered
  
• 1 teaspoon olive oil
  

Directions
Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers. Preheat grill. Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.
Source:Fig

Grilled Garlic Shrimp

Lots of garlic and herbs on grilled succulent shrimp! Awesome with pasta and super easy to make any night of the week. All you really need is the shrimp, and the rest is just stuff found in any regular spice rack!

Ingredients

• 2 lbs extra large shrimp, peeled deveined
  
• 1 teaspoon paprika
  
• 1 tablespoon sliced fresh garlic
  
• 1 teaspoon italian seasoning
  
• 1 tablespoon fresh lemon juice
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon black pepper
  
• 1 teaspoon basil
  
• 1 tablespoon brown sugar

Directions
Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.
Source:Garlic