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1. In a large bowl, combine the water, salt and sugar, stirring to dissolve the salt. Using a paring knife or scissors, slit each shrimp down the back through the shell; remove the dark veins. Add the shrimp to the brine, cover and refrigerate for 4 hours. 2. Light a grill. Drain the shrimp and pat dry.
1. In a bowl, whisk the sambal oelek with the lemon juice, lime juice, orange juice and oregano. Whisk in the 1/2 cup of olive oil and season with salt and pepper.
Season the shrimp lightly with salt and pepper and grill over high heat, turning once, until lightly charred and just cooked through, 3 to 4 minutes. Transfer to a plate.
Place shrimp in a shallow, nonreactive pan, cover with plastic wrap and refrigerate while preparing sauce. In a medium saucepan over medium-high, melt butter. Add onions and garlic; cook 3–5 ...
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Network: Food Network: ... it showcased recipes based upon different outdoor grilling techniques. [3] ... Grilled Shrimp with Tomato and Feta; Grilled Sardines with ...
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