Japanese style grilled shrimp!


                                              This recipe can be prepared in 45 minutes or less.

                                              A popular Japanese sauce perks up the grilled shrimp. For side dishes,
                                              garnish purchased sesame noodle salad with chopped green onions and
                                              peanuts, and put out a plate of carrot and celery sticks. As long as the
                                              coals are hot, grill slices of fresh pineapple, then top them with
                                              vanilla ice cream and shredded coconut. 

                                              3 tablespoons soy sauce
                                              3 tablespoons mirin (sweet Japanese rice wine), or 3 tablespoons dry
                                              Sherry mixed with 1 tablespoon sugar
                                              3 tablespoons fresh lemon juice
                                              2 tablespoons olive oil
                                              1 tablespoon chopped peeled fresh ginger
                                              1 teaspoon grated lemon peel
                                              10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined

                                              2 cups thinly sliced bok choy or Napa cabbage 

                                              Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and
                                              lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.

                                              Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in
                                              center, turning occasionally, about 3 minutes.

                                              Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with
                                              shrimp. Serve, passing remaining marinade as sauce, if desired 

                                              Serves 2, can be doubled.

Please report any bad links..Thanks, Buzz


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