xiaoxl/recipe_data huggingface dataset:
Fantasy Island Cocktail


Ingredients:
pineapple chunk, maraschino cherry

Directions:
"Combine rum, melon liqueur and pineapple juice in ice-filled shaker. Shake well, strain into martini glass. Granish with pineapple wedge and cherry."
Raspberry Sherbet Punch


Ingredients:
"ginger ale"

Directions:
"Combine all together and serve."
Kebab Iroog


Ingredients:
ground lamb, ground beef, green bell pepper, tomatoes, onion, garlic cloves, all-purpose flour, egg, cilantro leaves, salt, pepper, ground cumin, turmeric

Directions:
Place all ingredients in food processor and process 1 to 2 minutes until dough-like consistency.
Form into patties about 1/2-inch thick.
Place patties in greased baking sheet. (If mixture is too soft, spoon on to sheet with large spoon or by heaping tablespoons, then form into patties.] Bake in preheated 350F oven 1 hour or until tops turn golden brown.**Alternatively, may be pan fried or barbecued**.
Seething Monster


Ingredients:
butter, water, salt, plain flour, eggs, cheddar cheese, butter, onion, curry powder, flour, milk, salmon, tuna, cheddar cheese

Directions:
Place large spoonfuls of pastry around the edge of a greased oven proof dish.
Fill centre with filling and sprinkle with grated cheese.
Bake in hot oven (230°C] for 30 minutes or until golden brown.
To make filling, melt butter in saucepan and saute onion until softened.
Add curry powder and cook gently for a couple of minutes, stirring so it doesn't burn.
Remove from heat and stir in flour, then blend in milk.
Return to heat and stir until thickened.
Empty in the contents of the can of salmon and break up into sauce.
To make pastry heat water, butter and salt until butter has melted.
Dump in flour all at once and beat until mixture comes together in a ball.
Cool slightly then beat in eggs one at a time.
Finally mix in cheese that has been cut into small cubes.
Chocolate Chip Cookies for One
Category: desserts
By Brook

This single-serving recipe is perfect for toaster oven.

Ingredients:
2 tablespoons butter
2 tablespoons firmly packed brown sugar
1 tablespoon white sugar
¼ teaspoon vanilla extract
1 pinch salt
1  egg yolk
¼ cup all-purpose flour
¼ teaspoon baking soda
3 teaspoons semisweet chocolate chips

Directions:
Preheat the toaster oven to 350 degrees F (175 degrees C) according to manufacturer's instructions. Place butter in a medium microwave-safe bowl; heat until just softened, about 10 seconds. Whisk in brown sugar, white sugar, vanilla extract, and salt. Stir in egg yolk. Add flour and baking soda; stir until combined. Stir in chocolate chips. Form cookie dough into 2 balls and place on a small baking tray. Bake in the preheated toaster oven until edges are lightly golden, 8 minutes.

Prep time: 5 mins
Cook time: 8 mins
Total time: 13 mins
Yields: 2 cookies

Calories: 579.6
Fat: 31.2 g
Saturated fat: 18.3 g
Carbohydrates: 71 g
Sugars: 45.4 g
Dietary fiber: 1.5 g
Protein: 6.6 g
Cholesterol: 265.9 mg
Sodium: 650.8 mg
Baked Pear Custard for Toddlers


Ingredients:
olive oil, pear, milk, nutmeg, vanilla essence

Directions:
Preheat oven to 180 degrees Celsius.Lightly oil a medium sized ramekin.
Spoon pre-cooked pear into ramekin.
Beat egg and milk together lightly (with a few drops of vanilla essence if you like]. Pour the mixture over the pear. Sprinkle a little nutmeg on top.
Place ramekin inside a larger ovenproof dish. Fill dish with water till halfway up the ramekin.
Bake in oven for 40mins or until custard is set.
Enchiladas Verdes


Ingredients:
onion, garlic cloves, ground cumin, low sodium chicken broth, boneless skinless chicken breast, poblano chiles, sugar, table salt, ground black pepper, fresh cilantro leaves, monterey jack pepper cheese, monterey jack cheese, corn tortillas, scallions, radish, sour cream

Directions:
Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
Add 2 teaspoons garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds.
Decrease heat to low and stir in broth.
Add chicken, cover, and simmer until instant-read thermometer inserted into thickest part of chicken registers 160 degrees, 15 to 20 minutes, flipping chicken halfway through cooking.
Transfer chicken to large bowl; place in refrigerator to cool, about 20 minutes.
Remove 1/4 cup liquid from saucepan and set aside; discard remaining liquid.
If using fresh tomatillos and poblano chiles adjust oven racks to middle and highest positions and heat broiler (if using canned, skip to step 11 ].
Toss tomatillos and poblanos with remaining 2 teaspoons oil; arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
Cool 10 minutes, then remove skin from poblanos (leave tomatillo skins intact].
Transfer tomatillos and chiles to food processor.
Set oven temperature to 350 degrees.
Discard foil from baking sheet and set baking sheet aside for warming tortillas.
Add 1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and reserved cooking liquid to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
Set sauce aside (you should have about 3 cups].
When chicken is cool, pull into shreds using hands or 2 forks, then chop into small bite-sized pieces.
Combine chicken with cilantro and 1 1/2 cups cheese; season with salt.
Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
Place tortillas on 2 baking sheets; spray both sides of tortillas lightly with cooking spray.
Bake until tortillas are soft and pliable, 2 to 4 minutes.
Increase oven temperature to 450 degrees.
Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
Roll each tortilla tightly and place in baking dish, seam-side down.
Pour remaining tomatillo sauce over top of enchiladas; use back of spoon to spread sauce so that it coats top of each tortilla.
Sprinkle with remaining cheese and cover baking dish with foil.
Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
Uncover, sprinkle with scallions, and serve immediately, passing radishes and sour cream separately.
Tortellini Alfredo With Broccoli & Mushroom


Ingredients:
mushrooms, butter, heavy cream, parsley, ground black pepper, asiago cheese, parmesan cheese, minced garlic cloves

Directions:
Boil water and cook tortellini according to package.  Add frozen brocolli to the boiling water when you add pasta and cook until pasta is ready.
In another non-stick pan, use olive oil cooking spray and add mushrooms and cook until soft.
Add mushrooms to the tortellini and brocolli and top with sauce below.
For sauce:
Melt butter in a large pan, saute garlic until golden (do not let it brown].
Add cream, parsley & black pepper.
Stir with a wisk to blend well, cook until the sauce starts to thicken.
Gradually add cheese stirring until cheese is melted.
Remove from heat.
Serve over pasta and top with grated cheese of your choice (pecorino romano & parmesan work very well with this dish].
Oven-Fried Orange Roughy
Category: seafood
By Pecos Bill

This recipe is a light alternative to pan-fried fish. A combination of cornmeal, bread crumbs, and dill weed gives this recipe a savory flavor in less than 25 minutes.

Ingredients:
2 tablespoons cornmeal
2 tablespoons Italian-seasoned bread crumbs
¼ teaspoon salt
¼ teaspoon paprika
⅛ teaspoon dried dill weed
1 dash ground black pepper
¼ cup milk
1 pound orange roughy, cut into 1 1/2x2-inch pieces
3 tablespoons butter, melted

Directions:
Preheat an oven to 500 degrees F (260 degrees C). Move oven rack to position slightly above middle of oven. Generously grease a 13x9-inch baking dish. Mix cornmeal, bread crumbs, salt, paprika, dill, and black pepper together in a shallow bowl. Pour milk into a separate bowl. Dip orange roughy pieces into milk and then press into bread crumbs to coat on all sides. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded orange roughy into prepared baking dish in a single layer while breading the rest. Drizzle butter over the breaded fish pieces. Bake in preheated oven until fish flakes easily with fork, about 10 minutes.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 207.2
Fat: 10 g
Saturated fat: 5.7 g
Carbohydrates: 6.8 g
Sugars: 1 g
Dietary fiber: 0.4 g
Protein: 21.4 g
Cholesterol: 94.9 mg
Sodium: 298.9 mg
Green Beans With Tomatoes and Feta Cheese(Fasolakia Me Domata Ka


Ingredients:
olive oil, garlic clove, onion, fresh tomatoes, black olives, oregano, French style green beans, feta cheese

Directions:
"Saute onion and garlic in olive oil for a minute- be careful not to burn. Add tomatoes, olives and oregano and simmer for about 5-8 minutes. Add green beans and simmer for another 5 minutes. Just before serving sprinkle feta cheese on top. These are delicious hot or cold."
Herbed Chicken Piccata


Ingredients:
dried basil, lemon rind, pepper, garlic cloves, boneless skinless chicken breast halves, margarine, lemon slices, low sodium chicken broth, fresh parsley, lemon juice

Directions:
Combine first 5 ingredients in a shallow dish; set aside.
Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.
Gochujang Sauce
Category: side-dish
By Katie Paulson

I use this sauce in many of the Asian dishes I make. It's fantastic on wings instead of traditional buffalo wing sauce.

Ingredients:
2 tablespoons gochujang (Korean chile paste)
2 tablespoons diagonally sliced green onions
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 cloves garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons white sugar
2 teaspoons grated ginger
1 teaspoon sesame oil

Directions:
Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 4 servings

Calories: 38.5
Fat: 1.9 g
Saturated fat: 0.2 g
Carbohydrates: 4.3 g
Sugars: 2.3 g
Dietary fiber: 0.3 g
Protein: 0.7 g
Sodium: 543.8 mg
White Chocolate Cheesecake


Ingredients:
graham cracker crumbs, sugar, butter, margarine, cream cheese, sugar, vanilla, eggs, white chocolate baking squares

Directions:
MIX crumbs, 4 1/2 Tbls.
sugar and butter; press onto bottom of 9-inch springform pan.
Bake at 325°F for 12 minutes.
MIX cream cheese, 1/2 cup sugar and 1 teaspoons vanilla with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Blend in melted chocolate.
Pour over crust.
BAKE at 325°F for 55 minutes to 1 hour or until center is almost set.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight.
Garnish, if desired, with chocolate shavings.
Makes 12 servings.
Variation: White Chocolate Macadamia Nut Cheesecake: Stir 1 jar (3 1/2 oz.] macadamia nuts, chopped (about 3/4 cup], into batter.
Strawberry, Sour Cream and Brown Sugar "samwishes"


Ingredients:
strawberries, brown sugar, sour cream

Directions:
Slightly mash the strawberies, breaking the skins. Note: you'll want to mash the strawberries so that they're the same size, so they will fit on the bread better].
Add the brown sugar(more or less to your taste].
At this point,you can chill the mixture in the fridge if you want it cold.
Spread the sour cream on the white bread.
Spread the strawberry/brown sugar mixture onto the bread slices.
Blackberry Mint Margarita


Ingredients:
blackberries, fresh mint leaves, lime juice

Directions:
In a shaker, muddle 6 blackberries with the mint and sugar syrup., Add ice, tequila and lime juice., Shake well., Pour into a rocks glass.  Do not strain.  Top with the top remaining berries.
Sweet Marinara over Zucchini (Raw Vegan)


Ingredients:
mangoes, cherry tomatoes, basil, zucchini, red bell pepper

Directions:
Pulse the first three ingredients in a blender a couple of times.  Don't blend too much or it will be watery.
Pour over top of zucchini & top with chopped red bell pepper.  Enjoy!
Grilled Firecracker Chicken


Ingredients:
salt, garlic powder, pepper, roasting chickens, scallion, ginger, soy sauce

Directions:
Prepare grill for indirect-heat cooking.
Combine salt, garlic powder and pepper; sprinkle over chicken.
Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
Turn; place over indirect heat.
Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.
Carolina-Style Barbecue Chicken


Ingredients:
boneless skinless chicken breast halves, light brown sugar, yellow mustard, cider vinegar, cayenne pepper sauce, Worcestershire sauce

Directions:
Place chicken into resealable plastic storage bag. Combine 1/2 cup brown sugar, mustard, vinegar, hot sauce, oil and Worcestershire in 4-cup measure; mix well. Pour 1 cup mixture over chicken. Seal bag; marinate in refrigerator 1 hour or overnight.
Pour remaining mustard mixture into small saucepan. Stir in remaining 1/4 cup sugar. Bring to a boil. Reduce heat; simmer 5 minutes or until sugar is dissolved and mixture thickens slightly, stirring often. Reserve for serving sauce.
Grill chicken on greased rack over medium-high heat 10 to 15 minutes or until chicken is no longer pink in center, turning once. Discard marinade. Serve chicken with reserved sauce.
Portabella Tagliatelle from Scratch


Ingredients:
flour, eggs, kosher salt, olive oil

Directions:
Preheat oven to lowest setting (170° F on my oven].
Slice mushrooms using a mandoline on the thinnest setting. Place mushroom slices on baking sheets on a single layer. Bake for 1 hour. Scrape up mushrooms from baking sheets and redistribute again in a single layer. Bake for 1 more hour. If there is still moisture in the mushrooms, continue baking in 10 minute increments as needed.
Using a coffee grinder or spice grinder, grind dried mushrooms until they reach a powder consistency.
Stir mushroom powder into flour with salt. Using a mixer equipped with dough hooks, and running on a low setting, gradually introduce whisked eggs and olive oil. Use a spatula to scrape down the sides as needed. Continue blending until dough pulls from the side of the bowl.
Remove dough and whatever dry parts remain and knead on a lightly floured surface until all the dry elements are combined. Wrap dough in plastic wrap and allow to rest for at least 30 minutes.
Bring a large pot of water to boil. NOTE: there's no need to add salt to the water, since the pasta contains salt already.
Cut dough into 4 pieces. Rewrap 3 of the pieces in the plastic wrap to keep them from drying out. Roll out the dough into a rectangular shape. Using a pasta roller, starting on the widest setting, roll out the dough into a sheet. Cut in half if needed to get the desired length for the pasta. Cut pasta into the desired shape by hand or using the attachments.Hang pasta on drying racks prior to cooking if desired.
Place pasta a little bit at a time into the water (one rack at a time if using drying racks]. Boil for about 2 minutes, until al dente, and remove from water using tongs. Place on another rack to dry for a few minutes to remove excess moisture. NOTE: don't drain the water!
Repeat steps 7 & 8 until all pasta is cooked.
Eggnog Shorties


Ingredients:
flour, ground nutmeg, salt, unsalted butter, sugar, vanilla extract, butter, icing sugar, dark rum, ground nutmeg

Directions:
Sift together the flour, nutmeg and salt in a medium sized bowl.
In a large bowl, beat the butter and sugar with an electric mixer, until light and fluffy.
Beat in the egg yolks and the extracts.
Stir in the flour.
Use a melon baller to scoop out cookies to an ungreased cookie sheet.
Press them into a cross-hatch pattern with a wet fork.
Bake at 350°F for 12 to 15 minutes.
Let cool completely before icing- cream the butter, and mix in the icing sugar and rum.
Spread onto the cookies with a knife.
Sprinkle the iced cookies with a little nutmeg.
Perfect Cut-Out Cookie Dough
Category: desserts
By Sarah Z

This recipe always comes out perfect. My toddlers and I make these often. I throw the dough together in the morning and let it sit in the fridge. I take it out at dinner time to let it warm just a bit, and we roll them out and ice them after for dessert. You use different flavors of extract and add spices. For fall, I use maple extract and add cinnamon and nutmeg. I use my mixer to prepare dough and it comes together super easy.

Ingredients:
6 tablespoons unsalted butter
½ cup confectioners' sugar
1  egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt

Directions:
Beat butter and sugar with an electric mixer in a large bowl until smooth. Blend egg and vanilla extract into the butter mixture. Stir flour, baking powder, and salt together in a bowl; mix into the butter mixture until just incorporated. Wrap dough in plastic wrap and refrigerate at least 1 hour. Remove from refrigerator and let the dough warm to room temperature. Preheat oven to 350 degrees F (175 degrees C). Roll dough out onto a flat surface to about 1/4 inch in thickness. Cut dough into shapes with cookie cutters; arrange onto baking sheets. Bake cookies until firm in the center, but not yet browning, 8 to 12 minutes. Let cool briefly on baking sheet before transferring to a cooling rack to cool completely.

Prep time: 10 mins
Total time: 1 hr 10 mins
Yields: 12 large cookies

Calories: 135.2
Fat: 6.3 g
Saturated fat: 3.8 g
Carbohydrates: 17.3 g
Sugars: 5.2 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 30.8 mg
Sodium: 164.3 mg
Sore A@%e Sushi


Ingredients:
cheese, cucumber

Directions:
Use a rolling pin to rool the bread as flat as you can get it.
Spread the slices with the soft cheese.
cut the cucumber into strips and place about half an inch from the edge of the sandwich.
roll up the sandwich like a swiss roll (or sushi!] and cut into 1 inch segments.
eat (feeling sorry for yourself is optional].
Lemon Cake Roll


Ingredients:
eggs, sugar, cold water, flour, baking powder, salt, sugar, flour, egg, water, lemon juice, powdered sugar

Directions:
In a mixing bowl, beat eggs and sugar until thick and smooth.
Add water.
Combine flour, baking powder and salt; stir into egg mixture just until moistened.
Line a greased 15X10 inch baking pan with waxed paper; grease the paper.
Spread batter evenly in pan.
Bake at 375 for 12-14 minutes or until cake springs back when lightly touched in center.
Cool cake in pan on a wire rack for 5 minutes.
Turn cake out onto a kitchen towel.
Gently peel off the waxed paper.
Beginning with short side, roll up cake, jelly roll style.
Cool completely on a wire rack.
For filling, in a saucepan, combine sugar, flour, egg, water and lemon juice.
Cook and stir over medium heat until mixture comes to a boil.
Cook and stir 1 minute longer until thickened.
Remove from the heat; cool to room temperature.
Unroll cake; spread cooled filling to within 1 inch of edges.
Roll up again.
Cover and chill for 1-2 hours before serving.
Sprinkle with powedered sugar before serving, if desired.
Store in the refrigerator.
Chinese Five Spice (Made Easy)


Ingredients:
cinnamon, clove, fennel, star anise, peppercorn

Directions:
NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE WHOLE FENNEL AND STAR ANISE FIRST. YOU MAY DO THIS, BUT I GENERALLY PREFER NOT TO FOR A CLEAN, FRESH FLAVOR. HOWEVER, IF USING THE SPICE SPECIFICALLY FOR BARBECUED MEATS OR PHO SOUP, I RECOMMEND LIGHTLY TOASTING THEM FIRST IN A DRY SKILLET OVER MEDIUM HEAT FOR A SMOKY FLAVOR BEFORE THE FINAL GRINDING. YOU MAY SUBSTITUTE THE SZECHUAN PEPPERCORN WITH WHITE PEPPER, WHICH IS A POPULAR BLEND FOR USE IN CHINESE COOKERY. KEEP IN MIND -- "A LITTLE BIT OF FIVE SPICE POWDER GOES A LONG WAY". WHEN SEASONING FOODS, START WITH A SMALL AMOUNT, THEN ADJUST ACCORDINGLY.
MEASURE all ingredients into a clean spice mill or coffee grinder, whether whole or ground, using pre-ground cinnamon as the only exception: 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon fennel, 1 tablespoon star anise, 1 tablespoon Szechuan peppercorn.
GRIND mixture in a clean spice mill or coffee grinder in 15-30 second increments, until mixture is finely powderized.
Store in an airtight container.
Use measure-for-measure in any recipe calling for Chinese Five Spice powder.
Pineapple Rice Cream Salad


Ingredients:
lime Jell-O gelatin, boiling water, crushed pineapple, cooked rice, sweetened condensed milk

Directions:
Dissolve Jello gelatin in boiling water; add pineapple juice and refrigerate 1 hour to cool. Also chill the condensed milk for 1 hour.
Beat the condensed milk till thick (I use my kitchenaid mixer on high for 5 minutes.].
Beat Jello till light and fluffy (about 3 minutes with a mixer], then add condensed milk.
Fold in rice and well drained pineapple. Chill at least 1 hour.
Gray Girls' Easy Chicken Fingers


Ingredients:
"boneless skinless chicken breast"

Directions:
Cut chicken into strips., Dip chicken in the salad dressing and then in the smashed crackers!, Bake for 15-20 minutes at 400F.
Cheesy Rotel Corn Casserole


Ingredients:
butter, yellow onion, corn, eggs, sour cream, cumin, cornmeal, monterey jack cheese, Rotel tomatoes & chilies, salt

Directions:
Saute' onion in 1 T of the butter.
Melt remaining butter, and mix with all other ingredients.  Pour into buttered casserole dish and bake at 350 until slightly set, about 25 minutes.
Spicy Corn Chowder


Ingredients:
russet potatoes, water, vegetable bouillon cubes, corn kernels, onions, carrot, lime, juice of, thyme, rosemary, bay leaf, soymilk, maple syrup

Directions:
Put water, vegetble cubes and potatoes in pot. Boil until potatoes are done. Puree with immersion blender.
Add rest of ingredients and simmer 20 min until the carrots are done.
Fish out the bay leaf. Salt and pepper to taste.
Tender Balsamic Marinated Pork Tenderloin


Ingredients:
garlic cloves, rosemary, Worcestershire sauce, pepper

Directions:
Add oil, vinegar, garlic, rosemary, worcestershire, and pepper in plastic bag.
Shake to mix.
Add pork tenderloin to bag and marinade 4-24 hours.
Cook on grill or oven.
Oven setting is 375, usually 25 minutes per pound.
Pork is done when thermometer reads between 140 and 160 degrees.
I take mine out of the oven when it's at 140 and then let it rest, because when meat rests, it continues to cook and will reach a higher internal temperature.
Shrimp and Mango Skewers


Ingredients:
garlic, fresh cilantro, red pepper flakes, lime juice, salt, fresh ground black pepper, olive oil, large shrimp, mango, onion

Directions:
Soak bamboo skewers in water for 15 minutes before using., Alternately, skewer shrimp, mango and onion pieces., Place in a dish large enough for skewers in one layer., Sprinkle garlic, cilantro, red pepper flakes and lime juice over all., Sprinkle with salt and pepper., Cover and refrigerate for 15 minutes, turning after 7 or 8 minutes., Prepare grill., Spray or lightly brush olive oil onto kebabs., Grill for 3 to 4 minutes per side or until shrimp is pink and opaque., Enjoy!