La Vonne's New England Garlic Shrimp & Salmon

La Vonne Vincent


I love this recipe for any time of the year because you can grill it or use the oven to cook it.


★★★★★ 1 vote

24 Hr 45 Min
25 Min


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4 medium
salmon steaks
8 slice
bacon (uncooked & cut into 1/4
6 Tbsp
garlic paste (home made)
1 Tbsp
black pepper (fresh coarsely cracked)
1/4 tsp
cayenne pepper
1 tsp
lemon pepper
1 pkg
sazon: badia (no msg) or goya (msg)
1 Tbsp
onion powder
1 lb
med shrimp
1/8 c
garlic teriyaki sauce
1 large
1/2 c
wish bone robusto italian salad dressing


3 large
garlic (whole heads, peeled & finely chopped)
1 bunch
fresh parsley
1/2 c
extra virgin olive oil
1/4 tsp
sea salt (fine)
1/8 tsp
black pepper (fresh coarsely cracked)

How to Make La Vonne's New England Garlic Shrimp & Salmon


  • 1rinse, scale and pat dry your filets, place on a cast iron pan, skin side down
  • 2Prepare your garlic paste by taking and finely chopping all three heads of garlic along with your parsley. Combine your parsley and garlic together with your olive oil in a bowl. Add your salt and pepper and mix well. Use only as much as you feel comfortable with using. I use it liberally about 1-1/2 tablespoon per filet and then you can store the remaining portion to use in your salad or just store it for use on any kind of meat or vegetable wonderful flavor and healthy too.
  • 3Sprinkle the sazon, lemon pepper, black pepper, Cayenne pepper and onion powder on the filets then coat the filets with the garlic paste to your liking, about 1-1/2 tablespoon per filet. I like it placed on thickly
  • 4cut all strips of bacon in small 1/4 inch pieces
  • 5Sprinkle bacon, liberally, on the the filets
  • 6Mix garlic teriyaki, lemon juice from one lemon, italian dressing and 1 tbs of garlic paste together. Place half of the mix in one bowl for the shrimp to marinade and the other half reserve for the filets.
  • 7Coat the peeled and de-veined shrimp in the mix of the garlic paste, garlic teriyaki, lemon juice, and italian dressing. Once coated let the shrimp marinade in the refrigerator until it is ready to go over the filets
  • 8Pour the remaining 1/2 of the reserved juices over the filets being careful not to wash your garlic paste, seasoning and bacon off and cover and let marinade for 12-24 hours
  • 9Place in a pre-heated oven on 350 or on a pre-heated grill, covered for 8-12 minutes
  • 10Remove, turn the oven broiler on to high, uncover and place the shrimp around the filets and pour the remaining reserved juices over the filets and shrimp
  • 11Place back in the oven for 5-7 minutes more to crisp the bacon
  • 12Plate and serve shrimp over salmon with a salad

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About La Vonne's New England Garlic Shrimp & Salmon

Course/Dish: Fish, Marinades, Seafood
Other Tag: Healthy

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