Szechwan-Style Grilled Shrimp
bbq, chinese, shellfish, szechwan
2/3 cup pace picante sauce
2 tablespoon soy sauce
2 tablespoon water
1 tablespoon fresh ginger; shredded
2 teaspoon sugar
1 teaspoon cornstarch
2 large garlic cloves; minced
1 lb jumbo shrimp (16 to 18 per lb); peeled and deveined
For marinade, combine all ingredients except shrimp in small saucepan; mix well. Heat to boiling; cook and stir 1 minute. Cool to room temperature. Rinse shrimp in cool water; dry with paper towels and place in plastic bag. Pour half the marinade into bag, reserving remaining marinade; close bag securely. Turn bag several times to coat shrimp. Refrigerate 30 to 60 minutes, turning bag occasionally. Remove shrimp from marinade; discard marinade in bag. Thread shrimp onto skewers. Place skewered shrimp on grill over hot coals or on rack of broiler pan; grill or broil 5 to 8 minutes, turning and brushing occasionally with reserved marinade. Serve with additional Pace Picante Sauce. Makes 4 servings.
Source: Keeping Pace Newsletter
Formatted for MM by Rosanne Troxel (D.TROXEL/GEnie; TJFM10C/Prodigy) From: Lyn Ortiz Date: 05-20-96 (F) Cooking Ä
Yield: 4 servings