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Cantonese Shrimp Barbecue


2 lbs shrimp (large)
or 1 1/2 lbs. shrimp, frozen, shelled
3 thin slices ginger, preserved
2 tsp. ginger syrup
6 green onions, minced
1/4 cup dry white wine
3 tablespoon sot sauce
1/2 tsp. salt
3 tablespoon sugar
2 tablespoon vegetable oil
2 garlic cloves, minced

Shell and devein shrimp, leaving tails intact. Mix remaining ingredients in large bowl. Marinate shrimp for two hours. Put shrimp in oiled skewers and grill three inches above hot charcoal about 4-5 minutes in each side. Brush several times with marinade and serve hot.

Serves 6




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.