Dry the peeled and deveined shrimp between paper towels, then place them in a zip top bag.
Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag of shrimp. Seal the bag and refrigerate for at least 2 hours, but no longer than 5.
Grilling: Heat a grill basket over a medium high fire. Spray the basket with non-stick spray. Remove the shrimp from the bag and add to the grill basket. Cook stirring gently until the shrimp turn pink and curl slightly. This takes 7 -10 minutes.
Broiling: Place the shrimp in a single layer on a rimmed baking sheet. Drizzle with a little of the marinade. Broil 3 - 4 minutes. turn the shrimp and broil for 3-4 minutes more.
Baking: Lay the shrimp on the baking sheet as for broiling. Bake 3-4 minutes, turn the shrimp and broil 3-4 minutes more
Frying: Heat a large skillet and add about 2 tablespoons of the marinade. Add the shrimp and saute, turning frequently until they turn pink .
Once the shrimp are slightly curled and pretty in pink remove them from the heat source and serve as an appetizer or main dish.
Place the shrimp that have been well dried in a container with a lid.
Combine the marinade ingredients in a small bowl. Pour the marinade over the shrimp and stir to coat the shrimp evenly with the marinade. Allow to marinate for at least 20 minutes and as long as 4 hours.
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. Spray the foil generously with olive oil cooking spray. Place the shrimp on the sheet in a single layer making sure that they do not touch.
Bake for 4 minutes. Shrimp should be translucent and pink. Remove from oven and keep warm.
Heat the olive oil in a large fry pan. Add the red onion and cook 5 minutes until the onion has softened. Add the garlic and pepper flakes and cook another minute.
Add the beans to the pan. Cook for 2 - 3 minutes. Add the vermouth and cook for another minute.
Add the lemon juice, lemon zest, and Kalamata olives. Cook another minute or two. Add the basil and toss to combine.
Divide the bean mixture between two plates. Divide the shrimp between the two plates.
Top each serving of the beans with half of the feta cheese. Drizzle with olive oil and a squeeze of lemon juice if desired and serve.
Whisk the dressing ingredients together in a small bowl or shake in a jar with a tight fitting lid. Set aside
Place the bread cubes in a baking pan. Spray lightly with olive oil cooking spray and toss to coat evenly. Bake at 350 degrees for 10 - 15 minutes until the cubes are dry, crisp and just barely browned. Place in a large serving bowl.
Combine the Brussels sprouts, red onion, and bell pepper in a large roasting pan. Add the tablespoon of olive oil and the salt and pepper. Toss to coat evenly.
Roast at 350 degrees for 35 - 40 minutes. The veggies should be tender and lightly browned. Pour the vegetables and any liquid over the bread cubes and toss to combine.
Pour the dressing over the mixture in the serving bowl and toss to coat.
Add the tomato halves and toss once more. Allow to sit at room temperature for at least 30 minutes. Toss again and serve at room temperature.
Once the shrimp are shelled and deveined, dry them thoroughly between paper towels. Place the shrimp in a zip top plastic bag.
Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag with the shrimp. Seal the bag and refrigerate for at least 2 - 3 hours or as long as 4 -5.
Heat a grill basket over a medium high fire. Spray lightly with olive oil non-stick spray. Remove the shrimp from the marinade and add to the grill basket. Discard the marinade.
Cook, stirring frequently and gently. Move the basket around the grill as needed to keep the heat uniform. Cook until the shrimp turn pink and curl up slightly. This should take 7 - 10 minutes or so. Do not over cook.
If you are using a broiler, give them 3 minutes or so than flip them and give them 3 -4 minutes more they should be pretty in pink and slightly curled up.
Bake these little beauties at 375 degrees for 5 - 8 minutes or so turning half way through.
Remove the shrimp from their heat source and arrange on a platter. Serve with picks as an appetizer. These can also be served as a main dish with side dishes of your choice.