Ingredients: about 5 prawns/kloc-0, 3 or 4 cloves of garlic, 4 lemons 1 4, cooking wine 1 tablespoon, a little salt, and black pepper1teaspoon.

Exercise:

Cut off the whiskers, feet and mud intestines of the shrimp, wash and drain the water, put them in a container, add cooking wine and salt and marinate for a while;

Cutting garlic into thick slices or mincing; Cut a small piece of lemon, just enough to squeeze a little lemon juice;

Add a little oil to the pan, heat it, add garlic slices or minced garlic, stir fry, add pickled shrimp, sprinkle with black pepper, stir fry until the shrimp turns red, and squeeze a little lemon juice on the shrimp.

Second, the food stall grilled shrimp

Ingredients: 10 shrimp, 10 lemon and vanilla flavor, 10 barbecue label.

Exercise:

Shrimp line, shrimp gun, etc. After washing, soak in clear water for later use;

In order to bring some fresh flavor to the grilled whole shrimp in summer, I chose the flavor of cool guest 100 vanilla lemon.

Pour the processed shrimp into a slightly larger bowl for one person, and sprinkle with a proper amount of Cook 100 barbecue material. I didn't use it according to the standard proportion, but I estimated it myself. Cover with plastic wrap and marinate in the refrigerator for about 4 hours;

The grilled bamboo sticks are soaked in water in advance to avoid being burnt during baking;

Spread the tin foil on the baking tray with the frosted surface facing upwards;

String the salted shrimps together and put them in a baking tray. Put it into the preheated oven at 170 degrees, and it takes about 10 minutes to get out of the oven.

Third, Thai curry shrimp.

Ingredients: 500g prawn, 2 spoonfuls of oil curry, 2 lemons1/,5-6 millet peppers, appropriate amount of mint leaves, 0/00ml milk 10ml oil10ml salt, and a little onion and garlic.

Exercise:

Prepare materials;

Cut the shrimp, scratch the shrimp back with a knife, remove the shrimp line, and rinse it with running water;

Put the oil in the pot, heat it, put the onion and garlic in the pot and fry until it changes color;

Add two spoonfuls of oil curry and stir well;

Pour in a small bowl of water, melt the oil curry, squeeze in lemon juice, sprinkle with chopped mint leaves, stir well, simmer for 5 minutes with salt in the middle;

Pour in a little milk and stew for 3 minutes.