Time 30m Yield 2 Number Of Ingredients 9 Steps:
Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend. Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes. Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly. Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes. Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you’d prefer.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Light fire, and let coals ash, you want a slow-med fire. Sauté garlic in butter. Remove from heat and add lemon juice, salt, pepper, Worcestershire, and chives. Stir. Add shrimp. Marinate for 30 minutes. Put shrimp on skewers. Put foil on grill and lay shrimp skewers on foil. Grill for 6-10 minutes or until done.
Number Of Ingredients 4 Steps:
Heat grill to medium-high; lightly oil grates. Peel and devein shrimp. Thread shrimp horizontally onto five 12-inch-long skewers. Grill, turning skewers over once, until shrimp are opaque throughout, 4 to 6 minutes. Remove from skewers, and if desired, serve over watercress with lemon wedges.
Time 25m Yield 8 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.
