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Barbecued Peppered Shrimp Recipe
Courtesy of Fine Cooking Magazine - April/May of 1996 (with some revisions)
1 c. vegetable oil
2 Tbs. toasted sesame oil
3" piece fresh ginger-sliced
1 bunch scallions, chopped course
1 Tbs. cracked black pepper
1 Tbs. soy sauce
1/2 tsp. cayenne pepper
Pared zest of 2 oranges
40 - 50 large shrimp, peeled & deveined
In a large skillet, heat the vegetable and sesame oils until almost smoking. Add the ginger, scallions, pepper, soy sauce, cayenne and orange zest. Cool completely, and then add the raw shrimp. Marinate overnight in the refrigerator.
When marinated, push 2 or 3 shrimp onto small wooden skewers (that have been soaked overnight in water), place filled skewers in plastic bag. Take to the picnic, barbecue over hot coals until pink. Watch carefully - they will cook very quickly. (Also can be stir fried in hot saute' pan on stove and served with toothpicks.)
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