How To make Grilled 'Napalm' Shrimp
2 lb Shrimp 20-26 count
1 lg Habanero chile stem removed
Chopped 1/2 Stick butter
1 1/2 tb Onion
chopped
1 tb Cayenne
2 ts Worcestershire sauce
1 ts Lemon juice
1/2 ts Pepper
1/2 ts Paprika
1/2 ts Cumin seed :
ground
1 tb Brown sugar
Bambo skewers First, peel and de-vein shrimp. Wash, drain and place on skewers 5-6 per skewers. Saute onions and garlic in butter, remove from heat and place in blender. Add cayenne, worchestershire sauce, lemon juice pepper, cumin, brown sugar and the habaneros with seeds. Blend till smooth. Brush onto the shrimp skewers and marinate for 30-60 min. in fridge. Start grill and cook till opaque and slightly crispy. dust with paprika and serve. Recipe By : From: Dscollin@aol.Com -----
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Gulf Grouper with Florida Citrus Salad
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Gulf Grouper with Florida Citrus Salad
Yield 4 to 6 Servings
Ingredients
4 to 6 seven ounce Florida grouper fillets
Olive oil for cooking
1 tablespoon rice wine vinegar
1/4 cup fresh flat leaf parsley
Sea salt and fresh ground pepper to taste
3 Florida oranges, peeled, seeded and segmented
2 Florida grapefruit, peeled, seeded and segmented
1 bulb fennel, stalks removed
1/2 cup jicama, peeled and julienned
Preparation
Slice fennel bulb in half, and shave slices of fennel as thin as possible. Add the shaved fennel, jicama, parsley, citrus segments, 2 tablespoons olive oil and vinegar into a mixing bowl. Stir to combine. Season citrus salad with salt and pepper to taste.
Heat 3 tablespoons of oil in a large skillet over medium high heat. Lightly season grouper fillets with salt and pepper. Carefully place grouper fillets top side down into preheated pan. Cook grouper for two to three minutes on each side until completely done. Serve over citrus salad.