Grilled  Shrimp






2 pounds tiger or jumbo shrimp (12-15 per pound, peeled and de-veined)






1/2 cup lemon juice (3 medium lemons)

1/2 cup olive oil
1/4 cup thinly cut green onions

1/4 cup fresh parsley

3 cloves garlic finely minced

3 tablespoons soy sauce

2 tablespoons sesame oil




Start by juicing three fresh medium lemons that are at room temperature.

This can be accomplished by rolling each whole lemon with the palm of your hand

on the kitchen counter top to break up the pulp and produce more juice.

Cut each lemon in half and squeeze out the juice.

If you have a juicer use it.  If not just squeeze your juice into a bowl.

Strain the lemon juice through a fine strainer to remove seeds.


 Pour the lemon juice into a bowl and add remaining Grilled Shrimp Marinade ingredients.

Mix ingredients well and then add Tiger or Jumbo shrimp.

Cover bowl with lid or plastic wrap and allow ingredients to marinate

for 3 to 4 hours turning mixture at least twice.




(Be sure to take all safety precautions when using an outdoor grill.)


Prepare grill for direct cooking.  Position oiled grill rack 4 to 6 inches above the coals.


Remove shrimp from marinade, being sure to reserve a little bit of marinade for basting.


Place shrimp on grill rack and grill shrimps for 3 to 4 minutes on each side.

Turn shrimp freqently, basting them 3 ot 4 times with reserved marinade.

Total cooking time should not exceed eight minutes.

The shrimp are done when they turn pink.


Serves 4 to 6






Grilled  Asparagus  with  Lemon  and  Garlic






1 pound asparagus

3 tablespoons olive oil

2 cloves garlic, finely minced

1 teaspoon grated lemon zest

1/4 teaspoon paprika

salt and freshly ground black pepper





Trim asparagus.

In a small bowl, combine oil, garlic, zest and paprika and stir with a fork.

Lay asparagus side by side and pierce on 2 wooden skewers to form a raft.

(It's best to soak wooden skewers in water so they don't burn on the grill.)




(Be sure to take all safety precautions when using an outdoor grill.)


Place rafts on the grill and brush with oil mixture.

If you don't have wooden skewers you may place asparagus directly on grill.


Cook to desired tenderness and season with salt and pepper.



Serves 4






Grilled  Corn  on  the  Cob






6 ears corn

6 tablespoons butter, softened

salt and pepper to taste







Preheat an outdoor grill for high heat and lightly oil grate.


Peel back corn husks and remove silk.

Place 1 tablespoon butter, salt and pepper on each piece of corn.

Close. husks.

Wrap each ear of corn tightly in aluminum foil.




(Be sure to take all safety precautions when using an outdoor grill.)


Place wrapped corn on the prepared grill.

Cook approximately 30 minutes, turning occasionally, until corn is tender.


Serves 6





 Salem's Den  Salem 2004 and Beyond  

Created by Salem of