Post up a good shrimp recipe if you got one! Trying to get some ideas for the weekend

Why does it have to be Irishguy? Lol I'm from the coast so I'll offer some up.

Marinate shrimp, onion and bell pepper in italian dressing, put on skewers and grill. Baste with olive oil, melted butter, and cavender's every few minutes.

Pan sear shrimp and minced garlic, add in butter, olive oil, and some white wine, then let simmer for a few minutes and serve over bed of pasta.

Look up recipe of etouffee that looks good and serve over rice, or serve over steak if you're daring.

Thank me later

http://eggheadforum.com/discussion/1152283/green-lightning-shrimp-pics

I like Fried scrimps

leave shrimp in shell. take a big saute pan and throw in a stick or two of butter (depending on how many shrimp you have). add a minced clove of ga-lic, 1/4 cup worcestershire sauce, same amount of white wine, slice a lemon into 4 or 5 slices and throw that in along with a liberal sprinkle of cayenne peppa or redfish magic. add the shrimp and allow to cook til shrimp turn pink (don't stir the shrimp, just shake the pan) and serve in pasta bowl with toasted french bread or garlic bread for dipping. you will need a roll of paper towels for da fingas. great stuff.

shrimp and grits (lots of recipes on da web)...good stuff too. richer and takes a bit longer to make.

Hell... I'm going to try these!

Seriously, I like to peel them, coat them with a little olive oil, salt, pepper, Tony Chacheries and throw them on the grill on skewers you have been soaking in water.

My shrimp and grits I do something similar to start, but I throw in smoked sausage in the pan and get it browned a little and set it aside, then thrown the shrimp in the pan to sear and pull them out before they are done and set them aside, then I throw in more olive oil and bell peppers and onions, more salt and pepper and saute them for a few minutes, then deglaze the pan with white wine, add in some cream and let it thicken. Toss the shrimp and sausage back in at the last minute or two to finish cooking them. While I was doing all of that I take some 3 cheese grits (Swiss, Cheddar, and Parmesan) that we had previously made, (put in an oiled casserole dish, covered and refridgerated so they will set-up) cut them up into squares and I fry them in butter on the cast iron griddle until they are golden brown on both sides like a grilled cheese sandwich. The I place one of two of those on a warm plate, ladle over the shrimp, peppers, onions and cream sauce and garnish with a little cayenne and chopped green onion. Serve with some buttered and grilled french bread slices...

This nawlins BBQ shrimp is the bomb!!!

Ingredients

For the Sauce:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce (such as sambal oelek)
2 teaspoons honey
Kosher salt

For the Shrimp:
Vegetable oil, for frying
2 large eggs
3/4 cup all-purpose flour
1/2 cup cornstarch
Kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
Bibb lettuce leaves, for serving
Thinly sliced scallions, for garnish
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Directions

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Shamelessly stolen from food network

awesome response! thanks guys

Bring me some to the hospital when your done cooking

I can do that!

My wife's favorite is 1 can of Lopez cream of coconut, wash and peel the shrimp and place on skewers, make a small foil pan from heavy duty aluminum foil with the sides turned up to about half the thickness of the skewered shrimp. When the grill hits 500 mix the cream of coconut in a bowl so its homogenous place shrimp skewers on the foil pan and pour the cream of coconut over them. Grill the shrimp on both sides for about 2 minutes then turn. Once both sides have cooked remove from the cream of coconut foil pan and place directly on the grate of the grill for about 30-45 seconds per side and sprinkle with old bay blackening seasoning. The coconut cream gives them a sweet taste that contrast nicely with the blackening season, plus requires no marinade time making it quick and easy.

This is some Sho Nuff Count!

BBQ Shrimp (Mr. B's Bistro)

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.