God’s Word is His supernatural power for accomplishing His supernatural work. That’s why our eloquence, innovations, and programs are so much less important than we think; that’s why we as pastors must give ourselves to preaching, not programs; and that’s why we need to be teaching our congregations to value God’s Word over programs. Preaching the content and intent of God’s Word is what unleashes the power of God on the people of God, because God’s power for building His people is in His Word, particularly as we find it in the Gospel (Rom. 1:16). God’s Word builds His church. So preaching His Gospel is primary (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
	Asian	Vinegars, Shrimp, Cooking lig	3	servings

INGREDIENTS

1 1/2	lb	Unpeeled medium shrimp; or about sixteen per serving
2	tb	Chopped fresh cilantro
3	tb	Fresh orange juice
1/2	ts	Grated lime rind
1/2	ts	Grated lemon rind
2	tb	Fresh lime juice
2	tb	Fresh lemon juice
2	tb	Asian Five-Spice Vinegar; see recipe
1	tb	Olive oil
1/4	ts	Freshly ground black pepper
		8 skewers
		Cooking spray

INSTRUCTIONS

MARINADE
REST
1. Peel shrimp, leaving tails intact.
2. Combine cilantro and next 8 ingredients (cilantro through pepper) in a
small bowl. Reserve l/4 cup marinade; set aside. Combine the remaining
marinade and shrimp in a large zip-top plastic bag; seal and shake to coat.
Marinate in refrigerator 1 hour.
Thread 6 shrimp onto each of 8 (10-inch) skewers; discard marinade.
3. Prepare grill or broiler. Place kebabs on grill rack or broiler pan
coated with cooking spray; cook 3 minutes on each side or until shrimp are
done. Remove kebabs from grill or broiler; drizzle with reserved marinade.
Yield 3 servings (about 16 shrimp per serving).
[CALORIES 217 (25% cff); FAT 6g; PROTEIN 35g; CARB 4g; SODIUM 254mg]
ASIAN 5-SPICE: rice wine vinegar with 5 spices plus ginger, lemon, seschuan
peppercorn and cilantro.
~(Edited by Pat Hanneman 10/01/98)-
Notes: Any of the flavored vinegars can be substituted for the Five-Spice
vinegar. Recipe from "Cooking Class: The Good Stuff," recipes by Dave
DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and
Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,
1998, converted by MM_Buster v2.0l.

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