Recipe by echo echo
Adapted from a pamphlet of seafood appetizers I found tucked into one of my sister's cookbooks, with a couple changes. This dish may be prepared ahead and refrigerated, then grilled just before serving; sauce can be prepared ahead and reheated. Serve as an appetizer OR on a bed of rice as an entree, with small dishes of condiments (chopped peanuts, chopped scallions, coconut, etc.) to sprinkle on it. Preparation time does not include marinating time.
- 2 lbs large shrimp, peeled and deveined
- 1⁄2 cup canola oil or 1⁄2 cup peanut oil
- 1⁄2 cup soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons grated fresh ginger
- 4 cloves garlic, minced
HOT GINGER SAUCE
- 1⁄3 cup apricot preserves
- 1 -4 tablespoon soy sauce (start w/ 1 and keep adding until to your taste)
- 1⁄4 cup lemon juice
- 1⁄2 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 1 tablespoon orange juice or 1 tablespoon water
Directions See How It's Made
- Combine marinade ingredients (oil through garlic) in a ceramic or glass bowl.
- Stir in shrimp, cover and refrigerate between 3 hours and overnight.
- Thread shrimp on skewers and grill just until opaque (about 5 minutes).
- In a small saucepan, combine apricot preserves, soy sauce, lemon juice and 1/2 tsp grated ginger; bring to a boil.
- Dissolve cornstarch in orange juice and add to apricot mixture.
- Stir just until sauce thickens.
- Serve hot with shrimp.