Shrimp Kabobs in Ginger Marinade
- 2 Tbs. minced ginger
- 1 clove garlic, minced
- 1/4 C. rice wine vinegar
- 1/2 C. lime juice
- 2 Tbs. brown sugar
- 1/4 C. oil
- 1 Tbs. sesame oil
- 1 Tbs. chopped cilantro
- 2 lb. large shrimp, peeled and deveined
- 1 bunch scallions, cut into 1" lengths
- 1 large red bell pepper, cut into 1" dice and blanched
In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour. Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.
Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4-6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.
Yield: 6 servings