Garlic Basil Shrimp

Dee-lish, fresh and totally healthy...
2 tablespoons olive oil
1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine (i used white grape juice)
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes.

Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Serve with orzo pasta, rice or crusty bread.

Ellie Krieger from Food Network

Ginger-Soy-Lime Marinated Shrimp

This is my husband's favorite recipie and it is a breeze!!!

2 large shallots, peeled & chopped
1 (2-inch) piece of fresh ginger
4 cloves garlic (smashed)
3/4 cup soy sauce
1/2 cup lime juice (fresh is best)
2 Tbsp sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 tsp coarse ground black pepper
2 pound large shrimp, shells & tails on (look for the ez-peel variety)

In a blender combine first six ingredients and blend until smooth. Add the green onion and peanut oil and blend until combined. Season with black pepper. Place shrimp (make sure that if they were frozen that they are completely thawed) in a large bowl, pour the marinade over and let marinate at room temperature for 20 minutes.

Preheat gas grill on high. Remove shrimp from the marinade and grill for 1-1/2 to 2 minutes per side. The shells may look a little charred, but you'll peel that off anyway -- the flavor is grilled right into the shrimp.