Dan Goldberg
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.
How to Make It
Step 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.
Step 2
Prepare a charcoal or gas grill for high heat (you can hold your hand at grill level only 2 to 3 seconds).
Step 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.
Step 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.
Step 5
Grill the shrimp until just opaque, about 1 minute per side. Serve skewers drizzled with ginger sauce.
Step 6
Note: Nutritional analysis is per skewer.
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