Linda's Cheesy Chicken Casserole

This is a recipe we wrote down on a piece of paper and can never find, so we often ask Linda for it. We finally got around to adding it to this blog so it will be nice to make it more easily. It's super easy and super delicious, especially on a cool day. --Mark

Ingredients

3-4 chicken breasts, cooked and cooled

broccoli florets, blanched

2 cans cream of chicken soup

1/4 cup milk

1/4 cup sour cream

salt and pepper

shredded cheddar cheese

butter

homemade breadcrumbs

rice or pasta

Instructions

Cook the chicken, then chill and shred. 

Then mix cream of chicken soup with the milk and sour cream. Add lots of salt and pepper as well as cheddar cheese. Mix in the chicken and broccoli. Pour into a baking dish.

Melt butter in a saucepan and mix in the breadcrumbs. Place on top of the chicken mixture.

Bake until hot and bubbly. Serve over rice or pasta.

Slow Cooker Indian Butter Chicken

We love Indian food and it really is easier to make than one would think. This slow cooker recipe makes it even easier and it tastes fantastic.--Mark

Ingredients  

1 cup basmati rice 

½ cup chicken stock 

1 6-ounce can tomato paste 

2 teaspoons yellow curry powder 

1 teaspoon garam masala 

1 teaspoon ground turmeric 

1 teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

2 pounds boneless skinless chicken thighs, cut into 1-inch chunks

½ sweet onion, diced 

3 cloves garlic, minced 

1 tablespoon freshly grated ginger 

½ cup heavy cream 

2 tablespoons freshly squeezed lime juice 

1 ½ teaspoons light brown sugar

Directions

In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.

In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper. 

Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture. Cover and cook on low heat for 4 hours. 

Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste. 

Serve immediately with rice.

Sea Scallops with Sauce Meuniere

Now that I've been able how to sear scallops well, I'm always on the hunt for new and interesting scallop recipes. This one is great, and Stacy said it smells and tastes like a restaurant dish.--Mark

Ingredients

1 lb sea scallops

6 tablespoons butter, divided

4 tablespoons chopped green onions

1 garlic clove, minced

3 tablespoons dry white wine

1⁄4 teaspoon salt

1 dash cayenne pepper

2 tablespoons snipped fresh parsley

1 fresh lemon, halved

Instructions

Rinse scallops in cold water; pat dry with paper towels.

In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.

Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.

Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.

Add the wine and cook for 1 minute more.

Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.

Serve hot with a generous squeeze of fresh lemon.

Baked Creamy Chicken Taquitos

So, these are awesome! We love our taquitos around here, but these are better than the storebought ones for sure. They're simple, tasty, and way too easy to eat a million of them. --Mark

Ingredients

1/3 C (3 oz) cream cheese

1/4 C green salsa

1 T fresh lime juice

1/2 tsp cumin

1 tsp chili powder

1/2 tsp onion powder

1/4 tsp garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken

1 C shredded pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Instructions

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine well and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at at time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them, or come unrolled right away, just try heating them longer.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve with salsa, sour cream, or guacamole.

Notes

We use flour tortillas and they turn out well. Just add more than the 2-3 T of mixture in each tortilla, unless they are the small ones.

Sriracha Glazed Seared Scallops

 Scallops any way are awesome, but this is a great variation. I've finally gotten to where I'm not scared to barely sear them so they don't get tough and chewy. You HAVE to barely sear them if you want the restaurant quality. And we want that restaurant quality! --Mark

Ingredients

1/2 lb sea scallops (fresh or thawed if frozen)

salt and pepper to taste

1 tsp avocado oil or olive oil

1-2 tsp unsalted butter

a splash of white wine or dry sherry

Sriracha to taste

parsley to garnish

Instructions

Rinse scallops with cold water and remove any of the side muscles (the little extra flap found on the side of the scallops) that are present. Pat scallops dry. Season scallops with salt and pepper to taste.

Heat a cast iron skillet or sauté pan to high heat with 1 tsp oil and 1 tsp butter. Once your pan is hot and ready, gently add the scallops, spaced and uncrowded.

Sear uninterrupted for about 1.5 to 2 minutes on each side (flip gently using tongs) until a golden crust forms on each end.

Overcooking will be your worst enemy here so keep an eye on them. Smaller scallops will cook faster while extra large scallops may need extra time on each side. Once done, plate the scallops.

Next deglaze the pan to make your sauce.

Add a splash of white wine (I had a yummy chardonnay on hand) or dry sherry and a generous dollop of sriracha and whisk the orange bubbly amazingness until all the little golden bits of scallop have released from your pan. Add extra Sriracha and butter to the sauce as desired.

Remove from heat, pour over scallops, and sprinkle with parsley for a pop of green.

Serve immediately and enjoy!

Tostada That Wants to Be a Memela

The authentic Oaxacan recipe calls for masa dough, but we just use corn tortilla which makes this a tostada. Who really cares in the end since these are SO good. --Mark

Ingredients

Black Beans and Assembly

1 pound dried black beans
1 white onion, peeled, halved
1 head of garlic, cloves separated, smashed
4 sprigs epazote or oregano
1 bay leaf
Kosher salt
2 dried avocado leaves (optional)
2 tablespoons vegetable oil
8 white corn tortillas
3 tablespoons rendered pork fat, bacon grease, or lard
3 ounces queso fresco, crumbled, plus more for serving if desired
Toasted Chile de Árbol and Tomatillo Salsa, or store-bought salsa

Rajas Variation

4 poblano chiles
2 tablespoons vegetable oil
½ white onion, thinly sliced
2 garlic cloves, thinly sliced
Kosher salt
¼ teaspoon dried oregano

Chorizo Variation

4 tablespoons vegetable oil, divided
2 links fresh chorizo (about 8 ounces), casings removed
Kosher salt
4 large eggs

Instructions

Black Beans and Assembly

Place beans, onion, garlic, epazote, and bay leaf in a large pot. Pour in water to cover by 3" and bring to a simmer; cook, uncovered, until beans are very tender, 2–2½ hours.

Drain beans, reserving cooking liquid. Pluck out epazote and bay leaf and transfer beans to a large bowl. Using a potato masher, crush beans, adding ¾ cup of the cooking liquid a few tablespoons at a time, until a coarse texture forms. There should still be some bits of beans visible. Season with salt. If using avocado leaves, grind in a mortar and pestle or spice mill; mix into beans.

Heat oil in a large skillet over medium-high. Add beans (be careful as oil may bubble and spit at you) and fry, undisturbed, 2 minutes. Stir and fry for another 2 minutes. Repeat process two more times, scraping up any browned bits. Taste and season with more salt if needed. Remove beans from heat.

Toast a tortilla in a nonstick skillet over medium heat until golden brown in spots but not crunchy, about 2 minutes. Turn; toast on other side, another minute or so. Spread a thin layer of fat over one side of tortilla (about 1 tsp.). Spread 2 Tbsp. bean mixture over; sprinkle with one-quarter of 3 oz. queso fresco. Cook until edges of tortilla curl up a bit and beans are warmed through, about 2 minutes. Repeat process with 7 more tortillas.

Top tortillas with rajas or chorizo and eggs and more queso fresco if desired. Serve with salsa.

Rajas Variation

Roast poblanos over an open flame, rotating occasionally, until charred and blistered all over, 10–12 minutes. (Or broil on a rimmed baking sheet 8–10 minutes). Remove stems, skins, and seeds. Slice flesh into ½” strips.

Heat oil in a large skillet over medium. Add onion and garlic and season with salt. Cook, stirring occasionally, until onion is translucent and softened, 10–12 minutes. Mix in chiles and oregano; taste and season with more salt. Continue to cook, stirring occasionally, until flavors meld and vegetables are very soft, 5–8 minutes. Keep warm until ready to serve.

Chorizo Variation

Heat 2 Tbsp. oil in a medium skillet, preferably cast iron, over medium-high. Cook chorizo, using a spoon or heatproof spatula to break up any large pieces, until cooked through and starting to brown, 5–8 minutes. Transfer to a small bowl.

Heat remaining 2 Tbsp. oil in a medium nonstick skillet over medium-high. Sprinkle some salt onto the skillet. Crack eggs onto salt and immediately break yolks. Cook until underside is starting to brown, about 1 minute. Turn eggs and cook another 30 seconds (yolk won’t be entirely runny but shouldn’t be cooked through, either).

Note

Canned black beans will obviously work well. If you want to make your own Toasted Chile de Árbol and Tomatillo Salsa check out this recipe: https://www.bonappetit.com/recipe/toasted-chile-de-arbol-and-tomatillo-salsa

The Incredible Meatloaf

We became aware of this recipe from a member of our What's for Dinner group on Facebook. Not only does that group make us hungry looking at all the fantastic meals, but it also gives us recipes to try. This one sounded good, was easy to make, and was so, so tasty.  --Mark

Ingredients

1 lb ground beef (turkey)

1 box of Stove Top stuffing

1 egg

1 C water

1 1/2 T Worcestershire sauce

*salt and pepper to taste

*1/2 diced onioin

Instructions

Preheat oven to 400 degrees and grease a loaf pan.

Mix all ingredients in a bowl and place in pan. Bake for 35 to 45 minutes.

Notes

We doubled the recipe and used the Pepperidge Farm brand stuffing. 

Indian Spinach and Chickpeas (Chana Saag)

We've made this recipe A LOT and it's great. It's a pretty common side dish for us to make when we do an Indian meal. We've made it so much that the paper I printed it on is grease-stained, wrinkled, and just well worn. It's beyond time it made it here.  --Mark

Ingredients

1 T canola oil

1/4 medium red onion, thinly sliced

2 T finely chopped fresh ginger

1 T curry powder

2 tsp garam masala

1/8 tsp cayenne pepper

1 15-oz can chickpeas, rinsed and drained

1 14-1/2 oz can diced tomatoes

Kosher salt

7 oz (7 packed cups) baby spinach

1/4 cup chopped cilantro

1/2 cup Greek yogurt

Instructions

Heat the oil in a 12-inch saute pan over medium-high heat. Add the onions, ginger, curry powder, garam masala, and cayenne. Cook, stirring often, until the onion is softened, 2 to 3 minutes. Stir in the chickpeas, tomatoes, and 1 1/2 tsp salt.

Add the spinach by the handful, stirring to wilt it as you go. Continue to cook, stirring often, until the spinach is completely wilted and the flavors have melded, 4 to 5 minutes more. Season to taste with more salt.

Remove the pan from the heat and stir in the cilantro.

Spoon onto a platter, and serve with yogurt.

Notes

Fresh tomatoes work well in this recipe. We've also made this with frozen chopped spinach, but fresh is better.

Skillet Chicken Pot Pie

We came across this super simple recipe and now it's on the short list of quick meals that taste really good.  --Mark

Ingredients

2 T butter

2-3 celery stalks, diced

2-3 carrots, diced

1 onion, diced

2 red potatoes, diced

2 tsp minced garlic

salt and pepper, to taste

1/4 C flour

2 C chicken broth

1 8-oz package of cream cheese

2 C shredded rotisserie chicken

1/2 C peas

2 T fresh parsley, finely minced

1 sheet puff pastry, thawed

1 egg

Instructions

Preheat oven to 350 degrees F

Melt butter in a large saucepan over medium-high heat. Add celery, carrots, onion and potatoes. Saute for 8-10 minutes, or until vegetables begin to soften. Add garlic and season with salt and pepper.

Mix in flour, chicken broth, and cream cheese. Let cook for 5 more minutes, stirring constantly. Fold in chicken and peas. Pour mixture into 12-inch oven-safe skillet.

Roll out a sheet of puff pastry and place on top of skillet. Use a sharp knife to cut off any excess dough hanging over the sides. Whisk egg in a small bowl and brush over the top of the pot pie.

Cook for 18-20 minutes, or until the top is golden brown.

Notes:

You can use canned potatoes and a pre-chopped carrot/celery, onion mixture to make things easier. ALWAYS use puff pastry--Other substitutes don't work well.

Super Simple Crock Pot Chicken and Dumplings

A friend made this for a chilly gaming night. It hit the spot and was perfect for a fall evening.  --Mark

Ingredients

1 lb boneless, skinless, chicken breast

2 C chicken broth

"seasonings" (such as Mrs. Dash, etc.)

2 cans cream of chicken soup

1 can of ready-made biscuits

Instructions

Place chicken, broth, and seasonings in a crockpot and cook on low.

About 90 minutes before you are ready to eat, shred the chicken in the pot, add the cream soup and a little more seasonings, and stir.

Pop open a can of biscuits and place them one by one on top of the chicken so that the chicken is covered and you have a layer of biscuits. Turn the crockpot up to high.

After about an hour, start checking to see if biscuits are cooked all the way through. Once they are stir them into the chicken. Serve warm and enjoy!

Notes:

We normally double the recipe and have leftovers.

Cheryl's Cheesy Chicken Casserole

This one takes us back to our days of the dinner co-op. Ah! Yes. Blissful days of food showing up at the door for a simple investment of one meal per week. How I long for those days again . . .  --Mark

Ingredients

2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)

1 Good Seasons Italian dry packet

1/2 C water

8 oz cream cheese

1 can cream of chicken soup

Pasta

Instructions

Cut chicken into cubes. Brown in a skillet. Mix with Italian seasoning and water and cook until done. Add cream soup and cream cheese and heat through.
Serve over pasta.

Notes:

This meal can be cooked in a crock pot, too. Brown the chicken in a skillet and mix with the seasonings and water. Then add to the crock pot with the cream cheese and soup. Cook on high for about 3 hours.

Jalapeño Popper Chicken

So Stacy starts this dinner group for inspiration. "What's For Dinner" it's called. Then she sees this recipe. No inspiration for meals? Mission accomplished. And this recipe is easy and delicious. Muy bueno! --Mark

Ingredients:

2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
1/2 tsp garlic powder
8 oz cream cheese, softened
1/2 pound jalapeño peppers (about 5-6 peppers)
4 oz sharp cheddar cheese, grated
1/2 cup crumbled crispy bacon

Instructions:

Preheat the oven to 375˚F

Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.

Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.

Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.

Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!

Notes:

We omitted the bacon and topped it with panko bread crumbs. Also, when we made this the first time, the store didn't have enough jalapeño peppers, so we mixed in poblanos. It worked very well.

Salmon Roasted in Butter

One day Stacy thinks, "Hey, you know what would be good? Salmon with a bunch of butter on it." A Google search later reveals this delightful dish. Quick. Easy. Oh so delicious! --Mark

Ingredients:

4 T butter
4 T minced chervil, dill, or parsley
1 salmon filet (1 1/2 to 2 lb)
salt and pepper to taste
lemon wedges

Instructions:

1. Preheat the oven to 475 degrees. Place the butter and half the herb in a roasting pan just large enough to fit the salmon and place it in the oven. Heat about 5 minutes, until the butter melts and the herb begins to sizzle.

2. Add the salmon to the pan, skin side up. Roast 4 minutes. Remove from the oven, then peel the skin off. (If the skin does not lift right off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.

3. Roast 3 to 5 minutes more, depending on the thickness of the fillet and the degree of doneness you prefer. Cut into serving portions, spoon a little of the butter over each and garnish with the remaining herb. Serve with lemon wedges.

New England Baked Fish

This is a super easy meal to throw together and it really doesn't take long at all to make. Even our pickier seafood eaters like this one. --Mark

Ingredients:

Flaky white fish (Whiting works well)

butter

bread crumbs

Italian seasonings

Instructions:

Preheat the oven to 350 degrees. Grease a baking dish and layer the fish in a single layer.

Melt butter in a sauce pan and add a generous amount of bread crumbs. Heat slightly. Add Italian seasoning to taste. Cover the fish with the bread crumb mixture.

Bake for 30 minutes.

Notes:

You can substitute any seasonings you'd like. Sometimes we just use salt and pepper. Be careful not to burn the crumbs. Serve with lemon juice and cocktail sauce if you'd like.

Seared Tuna with Wasabi-Butter Sauce

I previously said a different tuna recipe is Maxim's favorite, but THIS is the one he loves. The sauce makes the meal. --Mark


Ingredients:

2 T white wine vinegar
10 oz white wine
1/4 C minced shallots
1 T wasabi paste
1 T soy sauce
1 C unsalted butter, cut in cubes
salt and black pepper to taste
1 T olive oil
1 C chopped cilantro
6-6 oz tuna steaks

Instructions:

Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan. Stir the wasabi and soy sauce into the reduction in the pan.

Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.

Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.


Notes:

http://allrecipes.com/recipe/seared-tuna-with-wasabi-butter-sauce/

Japanese Curry Rice

Japanese curry is a lot different from the Indian variety, but it is equally as tasty. In Japan it's made very easily by adding a pre-made curry block into a pot of boiling vegetables and meat. At times I've found the same block in the States, but I can't find it as easily everywhere. This recipe sure tastes close. --Mark


Ingredients:

For the roux:
3 T butter
1/4 cup flour
2 T garam masala (or curry powder)
1/2 tsp cayenne pepper
fresh ground pepper
1 T ketchup (or tomato paste)
1 T tonkatsu sauce (or Worcestershire sauce)

For the curry:
2 tsp oil
2 large onions, sliced thinly
2 pounds chicken thighs, cleaned and cut into chunks
2 carrots, cut into chunks
4 cups water
2 large potatoes, cubed
2 tsp kosher salt
1 tsp garam masala
1/2 cup peas

Instructions:

Heat the oil in a large saucepan over medium low heat and add the onions. Sauté the onions until they are golden brown and caramelized (about 30 minutes). Turn up the heat to high, add the chicken, and brown.

Add the carrots and the water and bring to a boil. Skim off any foam or oil that accumulates at the surface and then lower the heat to medium. Add the potatoes, salt, and garam masala. Simmer for about 30 minutes, or until you can pass a fork through the carrots and potatoes.

For the roux, melt the butter over medium low heat. Add the flour and garam masala, stirring until you have a thick paste. Add the cayenne pepper and some fresh ground black pepper and incorporate into the roux. Add the ketchup and tonkatsu sauce and combine. Continue to cook until the paste starts crumbling. Remove from heat and set aside until the meat and veggies are ready.

To make the curry, just ladle about 2 cups of liquid into the roux, and then whisk until it is smooth. Pour this mixture back into the other pot and gently stir until thickened. Add the peas and heat through. Serve over rice.
Notes:

You can add any other meat or tofu if you'd like. Garam masala can be hard to find so I have to make my own. Tonkatsu sauce is also tough to find.

Brown Rice and Lentil Casserole

Our son wanted to increase our vegetarian meals so we had to find some good ones. We love lentils and brown rice and this casserole was so much easier to make than we would have originally thought. So good. --Mark

Ingredients:

3 cups broth (chicken or vegetable)
3/4 cup lentils
1/2 cup brown rice
3/4 cup onion, chopped
1 tsp Italian seasoning
1/4 tsp garlic powder
1 cup grated cheese (cheddar or a cheddar blend is good)

Instructions:

1. Preheat the oven to 300 degrees.

2. Mix all ingredients except the cheese in a baking dish.

3. Cover with foil and bake for 1 hour and 10 minutes.

4. Remove the foil, add the cheese, and bake for an additional 20 minutes.

Notes:

We usually use a quart of broth and then increase the lentils to one full cup and brown rice to about 3/4 cup.

Anything Goes Casserole

Stacy was looking for this recipe the other day, since nothing sounded good and just about anything goes in this recipe, but we couldn't find it. I found it and decided that scanning it would be far easier than even attempting to recreate the recipe. It's sort of a homemade Hamburger Helper.  --Mark

Eggplant Rollatini

At the store I told Maxim to pick out a vegetable to use soon. He chose eggplant. It sat in the refrigerator for a week or so, waiting for us to come up with a good recipe. Stacy found this one and we made it for lunch one day. I was pleasantly surprised. I'd make this again for sure. --Mark

Ingredients:

1 eggplant, peeled and cut lengthwise into 1/4 inch slices

1 egg, beaten
1 cup Italian seasoned bread crumbs
2 T olive oil
1 cup ricotta cheese
10 slices prosciutto
1 (14 ounce) jar spaghetti sauce
2 cups shredded mozzarella cheese
1 (8 ounce) package angel hair pasta

Instructions:

Dip the eggplant slices in egg, then coat with bread crumbs. Heat the olive oil in a large skillet over medium-high heat. Fry the eggplant on each side until golden brown. Remove to a paper towel lined plate to drain.

Preheat the oven to 350 degrees F (175 degrees C).

Spread a thin layer of ricotta cheese onto each slice of eggplant. Place a slice of prosciutto onto each one. Roll up tightly, and place seam side down in a 9x13 inch baking dish. Pour spaghetti sauce over the rolls, and top with shredded mozzarella cheese.

Bake for 15 minutes in the preheated oven, until the cheese is melted and lightly browned.

Notes:

Add spinach to the ricotta

http://allrecipes.com/Recipe/Eggplant-Rollatini/Detail.aspx

Marinated Grilled Shrimp

This is a great summer grill recipe. The longer you marinate the shrimp the more flavorful the shrimp get. We served ours over angel hair pasta and it was great. --Mark

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 T red wine vinegar
2 T chopped fresh basil
1/2 tsp salt
1/4 tsp cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Instructions:

In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

http://allrecipes.com/Recipe/Marinated-Grilled-Shrimp/Detail.aspx