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| 2 x ca. 450 g | Large shrimp - in shells (48 shrimp) |
| 2 Esslöffel | oil |
| 1/4 Tasse | Japanese soy sauce |
| 1 Teelöffel | sesame oil |
| 1/4 Tasse | Lemon juice; fresh squeezed |
| 2 | Cloves garlic; peel/halved |
| 4 Scheibe | ginger fresh |
| 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 |
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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)
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