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27 hrs 30 mins
Today's recipe needs a note or two...or three -- ok whatever. First off, this is one of the times I'll say "ok" to light brown sugar. I still insist dark is better, but either one will do. Second, NO LEMON JUICE FROM A PLASTIC LEMON. Take the time to squeeze real ones. You'll be much happier with the results. Third, if you don't have malted vinegar (actually I confess I have no idea what malted vinegar is) use cider vinegar. Fourth, don't be afraid to use a good quality thawed frozen shrimp if you're in a rush. Lastly, don't worry about grilling over charcoal. This works well even on a frying pan that has grill grooves in it or on an electric grill. I've attached a few photo examples for you. The recipe works FANTASTIC on one of the George Foreman-type grills, too. This recipe is from page 77 of The Griot's Cookbook. See my recipe #rz.97676 for details on this historic book.
Units: US | Metric
Serving Size: 1 (112 g)
Servings Per Recipe: 4