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GRILLED SHRIMP SCAMPI with GRILLED VEGETABLES

from Mark DuFresne, drummer for Confederate Railroad
Grilled Shrimp
Ingredients:
1/2 cup extra virgin olive oil
1/2 cup dry white wine
Juice from one lemon
4 cloves garlic, grated
2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
1 teaspoon ground pepper
2 lbs shrimp (shelled and deveined, tails on)
Dixie Kickin' Seafood Seasoning (available at www.dixiekickin.com)
    or use cayenne pepper
freshly grated Parmesan cheese
Salt
 
Directions:
1.  Combine the first seven ingredients in a large bowl. Stir until smooth. Add shrimp and stir until well coated. Cover and refrigerate for 1 hour.  In the meantime, soak wooden skewers in water to prevent them from catching on fire when grilling. 

2.  Heat grill (if cooking outside) or grill pan (if cooking inside on stove top). Temperature should be medium.

3.  Place shrimp on soaked skewers, then place the skewers on the hot grill. Sprinkle with Dixie Kickin' Seafood Seasoning (or cayenne pepper) and parmesan. Cook for about 2 minutes on each side or until shrimp becomes pink and firm. Do not over cook.
Veggies on the Grill
Ingredients:
Zucchini
Yellow Squash
Tomatoes
Vidalia onions
Potatoes
1/4 - 1/2  cup Worchestershire sauce
Dixie Kickin' Steak Seasoning (available at www.dixiekickin.com)
Directions:
Slice veggies in 1/2-inch slices and place in a large bowl. Add Worchestershire sauce, mix with hands until sauce coats all of the veggies. Season with Dixie Kickin' Steak Seasoning.

Place veggies on grill or grill pan over medium heat. Turn veggies twice, basting with remaining sauce each time.