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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 |
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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