INGREDIENTS:
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.
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