40 min
40 min
10 servings



In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.

Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.

Prepare a grill or grill pan for medium-high heat. Oil the grill grates.

Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.

Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.

To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.


Roasted Red Pepper Hummus

Recipe courtesy of Trisha Yearwood

Roasted Shrimp and Orzo

Recipe courtesy of Ina Garten

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Shrimp Cocktail

Recipe courtesy of Ina Garten

Grilled Shrimp Skewers

Recipe courtesy of Bobby Flay

Roasted Shrimp with Feta

Recipe courtesy of Ina Garten

Roasted Shrimp with Cherry Tomatoes

Recipe courtesy of Ree Drummond

Roasted Red Pepper and Walnut Dip (Muhummara)

Recipe courtesy of Aarti Sequeira

Quick and Easy Roasted Red Pepper Pasta

Recipe courtesy of Ree Drummond

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