| Party Nibbles: Ginger Shrimp
2 pounds of large shrimp
1/4 cup of vegetable oil
1/4 cup of lime juice
2 tablespoons of fresh gingerroot, minced
2 Garlic cloves, minced
2 small Jalapeno peppers,
a pinch of pepper
Lime wedges |
|
Instructions
Peel and devein shrimp, leaving tails on. In blender, pure half of the oil, lime juice, ginger, garlic, jalapeno peppers and pepper; toss gently with shrimp to coat well. Cover and refrigerate for 1 hour. Meanwhile, soak wooden skewers in cold water for 30 minutes. Thread 3 or 4 shrimp onto each skewer. Discard remaining marinade. Brush one side of shrimp with some of the remaining oil. cook shrimp, oiled side down, over medium-hot grill or broil for about 2 minutes per side or until pink and firm to the touch, turning once and brushing with remaining oil. Transfer to serving place; garnish with lime. Yields: 24 Appetizers Source: Canadian Living magazine Nov 94 by Rose Murray [author/writer] [-=PAM=-] From Geminis MASSIVE MealMaster collection at www.synapse.
com/~gemini |
|