22214 shrimp wraps guarnaschelli Recipes

shrimp, peeled and deveined, salt, pepper, tb. ground cumin, paprika, cayenne, tb. olive oil, lime, shredded iceberg lettuce, tomato, diced, hot jalapeno jack cheese, shredded, pickled jalapeno, chopped, flour wraps (or flour tortillas), sauce, mayonnaise, tb. sour cream, chipotle peppers in adobo sauce, finely chopped, adobo sauce

shrimp, peeled and deveined, vegetable oil, for drizzling, crushed red pepper flakes, salt and pepper, orange marmalade, hoisin sauce , available on the asian foods aisle, bibb lettuce , for wrapping, cucumber , julienne slice

shrimp, peeled and deveined, tails left on (size u10), prosciutto (paper -thin, long strips), extra virgin olive oil, garlic, minced, lemon , juice of, parsley, finely chopped, salt and pepper, to taste, mesclun (plus small amount of reserved dressing)

shrimp, cabbage leaves, apple cider vinegar, garlic clove, minced, fresh ginger, minced, green onion, coarsely chopped

bacon, fresh basil leaves, shrimp, peeled and de-veined, uncooked, barbecue sauce, crumbled goat cheese

fresh large head-on shrimp, olive oil, minced garlic, parma prosciutto , cut in half lengthwise

bacon strips, fresh basil leaves, uncooked medium shrimp, peeled and deveined, barbecue sauce, crumbled goat cheese

jumbo shrimp, peeled and deveined, butter or margarine, olive oil or avocado oil, garlic, minced, wholly guacamole dip, flour tortillas, shredded cabbage

mission multi-grain tortilla, broiled shrimp, snow peas (fresh or frozen ), chopped celery, cashews, sesame ginger marinade

uncooked large shrimp, peeled, deveined, minced fresh ginger, vegetable oil, garlic clove, pressed, chinese five-spice powder, snow peas , stringed, oriental sesame oil, sesame seeds, toasted, reduced-sodium soy sauce

basil pesto, flour tortillas (regular or flavored ), baby spinach leaves, cooked medium shrimp , cut into 1/2-inch pieces, artichoke hearts, drained and chopped (i used jarred, marinated as mentioned in the description above), diced sun-dried tomato

extra-virgin olive oil, garlic, peeled, minced, red onion, peeled, halved and thinly sliced, fresh thyme , tied with string, sea salt and freshly ground black pepper, grated fresh ginger, extra-virgin olive oil, u-10 shrimp , each cut into 3 equal pieces, paprika, salt, dry sherry, juice of 1 lemon, extra-virgin olive oil, sherry vinegar, juice and zest of 1 lemon, bibb lettuce leaves , thoroughly washed, dry-roasted peanuts, coarsely chopped

jumbo shrimp, peeled , devained and tails removed (jumbo is key for this dish, approximately 12-16 shrimp, depending on the size), links spanish chorizo (not mexican , which is the soft chorizo, spanish is the hard cured chorizo, you will get 5-6 slices p), pearl onions (1 box of frozen works great for this, it has approximately 16 onions), spanish olives (you could also use black olives if you prefer), fresh mozzarella ball (optional), italian salad dressing (i just use bottled , but you can always use a homemade dressing if you want), salt, pepper

sliced italian prosciutto, raw shrimp, jumbo size,peeled and deveined, fresh basil leaves, washed and dried, dijon mustard, skewers (i use fresh mature rosemary twings or sticks, stripped of leaves except tops)

shrimp, peeled and deveined, serrano ham, olive oil, salt and pepper

bacon strips, fresh basil leaves, uncooked medium shrimp,peeled and deveined, barbecue sauce, crumbled goat cheese

shrimp shelled, tails on, bacon, barbecue sauce, worchestershire sauce, bottled horseradish sauce

shrimp (cleaned, tail-off, chopped ), egg roll wraps, cabbage, bean sprouts, carrot (shredded, chopped ), green onion (chopped ), ginger (fresh, grated ), oyster sauce, cornstarch, water, canola oil or 2 cups vegetable oil