1 lb (21-25 count) Wegmans Peeled & Deveined Uncooked Shrimp, thawed, tails removed if desired
2 tsp Wegmans Curry Salt Seasoning Shak'r
1 Tbsp Wegmans Basting Oil
Instructions:
You'll Need: 4 steel skewers or bamboo skewers, soaked
Directions:
Preheat grill on HIGH 10 min.
1. Pat shrimp dry. Combine seasoning salt and basting oil. Toss shrimp with mixture. Evenly divide shrimp onto skewers; set aside.
2. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. Place shrimp on grill. Adjust heat to MEDIUM. Sear shrimp 2-3 min, until they have changed color one-quarter of the way up from the bottom. Turn over; sear 2-3 min, until internal temp reaches 130 degrees (check by inserting thermometer halfway into thickest part of shrimp). Let rest 2 min.
Option(s):
For extra flavor, brush on our Spicy Indian Simmer Sauce.
Grilled Clams
Ingedients:
1 bag (50 count) Food You Feel Good About Littleneck Clams, rinsed well
1 head garlic, do not peel, halved width-wise
1/4 cup Wegmans Basting Oil
1/3 bunch fresh thyme
2 cups (1/2 carton) Kitchen Basics Seafood Stock
Instructions:
You'll Need: 1 EZ Foil Rectangular Roaster Pan (16 1/8 x 11 3/4 x 2 7/8-inch), heavy-duty aluminum foil
Directions:
Preheat grill on MEDIUM-HIGH 10 min.
1. Place clams in foil pan; add garlic, oil, thyme and stock. Cover pan tightly with large piece of foil, sealing well. Place pan on grill; close lid.
2. Grill 10-12 min. Open foil cover carefully to avoid steam; check to make certain clams have opened. If necessary, re-seal pan and grill 2-4 min. When clams have opened, remove pan from grill. Discard any clams that have not opened. Serve clams in deep bowls with stock.
