Ingredients: 2 tablespoons minced ginger 1 clove garlic, minced 1/4 cup rice wine vinegar 1/2 cup lime juice 2 tablespoons brown sugar 1/4 cup oil 1 tablespoon sesame oil 1 tablespoon chopped cilantro 2 pounds large shrimp, peeled and deveined 1 bunch scallions, cut into 1 lengths 1 large red bell pepper, cut into 1 dice and blanched Directions:1. In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour. 2. Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat. 3. Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles. |