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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree, suggests the Lillian, Alabama cook. Ingredients:
3 tablespoons soy sauce |
2 tablespoons lemon juice |
1 tablespoon chili sauce |
1 tablespoon minced fresh gingerroot |
1 pound uncooked medium shrimp, peeled and deveined |
Directions:
1. In a bowl, combine the soy sauce, lemon juice, chili sauce and ginger; mix well. Pour half into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from shrimp. Thread onto metal or soaked wooden skewers. Grill, uncovered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with reserved marinade. Yield: 4 servings.
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