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Thai-High Barbecued Shrimp


Serving Size : 8

6 cloves garlic, minced
2 tablespoon ginger, finely minced
4 serrano peppers, minced with seeds
2 whole green onions, minced
1/4 c cilantro, chopped
1 tablespoon lime zest, finely minced
1/4 c lime juice
1/4 c hoisin sauce
1/4 c red wine vinegar
1/4 c thai fish sauce
1/4 c honey
2 tablespoon dark soy sauce
2 tablespoon canola oil
1 1/2 lb shrimp, cut shell on back

Using scissors, cut the shrimp shells, along the back. Cover and refrigerate the shrimp.

In small bowl, combine all ingredients, stirring well.

Within 30 minutes of grilling, spoon marinade under shrimp shells. Slice limes

Heat the grill to medium. Place oil on the grill basket. Grill shrimp on both sides (total of four minutes). Spoon additional marinade as grilling.

Transfer the shrimp to serving platter, garnished with lime slices

Suggested Wine: dry white wine or beer
Serving Ideas : appetizer; first course for barbecue

NOTE:
Might also make a good meal with salad (mild dressing) and crusty Italian bread soaking up the broth





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