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Ingredients Grilled Ginger Shrimp
1 cup minced green onions with tops
1/2 cup salad oil
1/2 cup soy sauce
1/2 dry sherry
1/4 cup grated gingerroot
1/4 cup lemon juice
1 tbsp sugar
4 pounds (18-25 count) shrimp, peeled,deveined
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.
Yield: 8 servings
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