| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Japanese |
Seafood |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Large shrimp – in shells (48 shrimp) |
| 2 |
tb |
Oil |
| 1/4 |
c |
Japanese soy sauce |
| 1 |
ts |
Sesame oil |
| 1/4 |
c |
Lemon juice; fresh squeezed |
| 2 |
|
Cloves garlic; peel/halved |
| 4 |
sl |
Fresh ginger |
| 4 |
|
Green onions; thin sliced |
| 12 |
|
10-inch wooden skewers |
| 2 |
|
Sweet red peppers |
| 2 |
|
Sweet yellow peppers |
|
|
Olive oil; to brush peppers |
|
|
Lemon juice |
|
|
Salt |
|
|
Pepper; freshly ground |
|
|
Parsley; finely chopped |
|
|
Basil |
INSTRUCTIONS
SHRIMP
PEPPERS
Peel shrimp. Toss together remaining ingredients. Add shrimp and mix well
to coat. Cover and marinate 4 hours or overnight. Place 4 shrimp on each
skewer. Barbecue or cook under broiler for 4 minutes or until shrimp are
just cooked through, turning once. Serve with Grilled Peppers.
Grilled Peppers: Seed the red and yellow pepper. Slice into 6 wedges.
Brush lightly with olive oil and broil or barbecue until hot, about 5
minutes, turning once. Seasom with lemon juice, salt, freshly ground
pepper, finely chopped parsley and/or basil to taste.
AF656@FREENET.CARLETON.CA
(PAUL A. MEADOWS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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