Faisal Karim
Programmer Analyst
Faisal recently joined ShoptoCook™ and is currently developing different functions of the company's web application using J2EE technology. Faisal's previous experiences include developing client/server application using J2EE technology and generating reports for clients using Business Object and Crystal Reports at the Ohio State University Student Affairs IT department. Also, in charge of generating Stored Procedure in SQL Server to generate data for web application and configured and maintained Linux server for file system management. Faisal's background includes development using Java and .NET technology, SQL Server, Business Objects and Crystal Report XI and extensive knowledge on Software Development Life Cycle.
Faisal received his Bachelors of Science in Electrical and Computer Engineering with Mathematics minor from the Ohio State University.
Favorite Recipe
Spicy Grilled Shrimp
- Courtesy of Reynolds
- Servings: 4
- Prep Time: 30 Min.
- Marinate Time: 30 Min.
- Cook Time: 4 Min.
What You Need:
- Reynolds Wrap® Release® Non Stick Foil
- 1/4 c. fresh lemon juice
- 2 Tbsp. Worcestershire sauce
- 4 tsp. seafood seasoning
- 2 tsp. lemon pepper
- 1 tsp. dried basil
- 4 cloves minced garlic
- 1/2 c. vegetable oil
- 1 lb. med. shrimp, peeled and deveined
What To Do:
- COMBINE lemon juice, Worcestershire sauce, seafood seasoning, lemon pepper, basil and garlic. Gradually add oil, stirring mixture until thickened. Reserve half of marinade for basting. Add shrimp to remaining marinade; stir to coat evenly. Cover shrimp with and refrigerate 30 min.; Drain shrimp; discard marinade.
- HEAT grill to med.-high. Cut slits for drainage in a sheet of Reynolds Wrap Release Non-Stick Foil with a sharp knife. Place on grill grate with non-stick (dull) side toward food. Immediately place shrimp on top in an even layer.
- GRILL uncovered 4 to 6 min., turning and basting once with reserved marinade, until shrimp are firm and pink. Remove shrimp from foil sheet. Discard remaining basting marinade.
- REYNOLDS KITCHENS TIP: To easily cut slits in non-stick foil, place a foil sheet over the rack of the cold grill, a broiler pan or cooling rack; cut slits in the openings with a sharp knife. Place the foil sheet on a preheated grill so foods won't fall through or stick to the grill grate. Cleanup will be a snap.
