Ginger Shrimp Mini Skewers
Ginger, spring onions, and soy sauce give these tiny skewers a tasty Asian twist. Pass a plate of these on the deck while sipping chilled sake or iced green tea. Be sure to soak the skewers in water a few hours before using so they won't splinter or burn.
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Marinate: 30 Minutes
- Calories: 35
- Calories from fat: 66%
- Protein: 2.3g
- Fat: 2.5g
- Saturated fat: 0.4g
- Carbohydrate: 1.1g
- Fiber: 0.1g
- Sodium: 211mg
- Cholesterol: 15mg
- 1 tablespoon thinly sliced ginger, plus 1 tablespoon finely grated ginger
- 1/2 head garlic, cloves peeled and thinly sliced, plus 1 tablespoon finely grated garlic
- 2 thinly sliced spring onions
- 1/2 cup extra-virgin olive oil
- 24 large shrimp, peeled (leave tails on) and deveined
- 2 tablespoons seasoned rice vinegar
- 1/4 cup soy sauce
- Salt and pepper
- 1. Stir together sliced ginger, sliced garlic, spring onions, and olive oil in a bowl. Add shrimp, toss to coat, cover, and marinate in the refrigerator 1/2 hour and up to 2 hours.
- 2. Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).
- 3. Meanwhile, whisk together grated ginger, grated garlic, rice vinegar, and soy sauce in a small bowl. Thread shrimp onto soaked skewers (see notes) and season with salt and pepper.
- 4. Brush the grill with vegetable oil. If using coals, mound to one side to reach about 4 inches below the grill. Lay skewers on grill; close lid on gas grill.
- 5. Grill the shrimp until just opaque, about 1 minute per side. Serve skewers drizzled with ginger sauce.
- Note: Nutritional analysis is per skewer.
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