Servings: 6 | Preparation time: 20 minutes | Marinating time: about 1 hour | Grilling time: 4 to 6 minutes | Special equipment: metal or bamboo skewers (if using bamboo, soak in water for at least 3o minutes)
- 2 pounds large shrimp (21/30 count), peeled and deveined;
- 1 large red bell pepper, cut into 1-inch pieces and blanched;
- 1 bunch scallions, cut into 1-inch lengths (white and light green parts only);
- ¼ cup extra-virgin olive oil;
- ¼ cup rice vinegar;
- ½ cup fresh lime juice;
- 2 tablespoons packed brown sugar;
- 2 tablespoons minced ginger;
- 1 tablespoon toasted sesame oil;
- 1 garlic clove, minced;
- 1 tablespoon chopped fresh cilantro leaves;
- In a large bowl whisk the marinade ingredients. Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for about 1 hour.
- Remove the shrimp from the bowl and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil, and boil for one full minute. Remove from the heat.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Thread the shrimp, scallions, and peppers alternately on skewers. Brush the cooking grates clean. Grill the skewers over direct high heat, with the lid closed as much as possible, until the shrimp are slightly firm on the surface and opaque in the center, about 4 minutes, turning once or twice and basting with the reserved marinade. Serve warm over rice or Chinese noodles, if desired.
[Recipe source: weber.com]