Teriyaki shrimp and grilled peppers
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Large shrimp - in shells (48 shrimp) |
| 2 | tablespoons | Oil |
| ¼ | cup | Japanese soy sauce |
| 1 | teaspoon | Sesame oil |
| ¼ | cup | Lemon juice; fresh squeezed |
| 2 | Cloves garlic; peel/halved | |
| 4 | slices | 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 | ||
Directions
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@...
(PAUL A. MEADOWS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .