Grilled Ginger Shrimp
"Mouth watering Shrimp. Served by a friend of mine. I was lucky to get this recipe!"
photo by Bergy
- Ready In:
- 3hrs 6mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 cup minced green onions with top
- 1⁄2 cup salad oil
- 1⁄2 cup soy sauce
- 1⁄2 cup dry sherry
- 1⁄4 cup grated gingerroot
- 1⁄4 cup lemon juice
- 1 tablespoon sugar
- 4 lbs shrimp, peeled,deveined
directions
- Soak 16 bamboo skewers in water.
- Pour mixture of green onions, salad oil, soy sauce, sherry, gingerroot, lemon juice and sugar over shrimp in nonreactive dish, turning to coat.
- Marinate, covered, in refrigerator for 2 to 3 hours, stirring occasionally.
- Drain, discarding marinade.
- Thread shrimp on skewers.
- Grill over medium-hot coals for 3 minutes per side or until shrimp turn pink, turning once.
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Reviews
-
This was so good! The only thing I did different was to use a grill pan. -
Very enjoyable! The marinade gave a really nice flavor to the shrimp. Thanks for sharing! -
So good that we're having it a second time within two weeks! -
The ginger and lemon gives a taste tingling sensation to the prawns that enhances, not detract, the flavor of the prawns themselves. I was all set to BBQ and the rains came so I grilled them in the oven. 3 min each side is just right - Only cook them until they start to turn pink and they will burst in your mouth. Thank you Mark I am happy that I adopted you in PAC. This is a very tasty recipe
RECIPE SUBMITTED BY
Mark Marcarian
Philadelphia, 78
A professional actor from Philly, Mark is half Armenian and of the first generation born in this country. Growing up with his aunts (Sophie & Louise) who would make Armenian food he loved and loves even more to this day! During the Armenian Diaspora his moved to France. As a result of the family history and learning to cook the food, Mark's passion is Armenian. In addition he has adapted the Armenian to American ways of cooking and created a BBQ style with an Armenian flare.
