Shrimp is an ideal entrée for the grill (broil during Minnesota winter months). It marinades in just 30 minutes; cooks in under five minutes.
1/4 cup canola oil
1 Tbsp. rice vinegar
2-3 Tbsp. each soy sauce and
fresh lemon juice
1-2 tsp. sesame oil (optional)
2 cloves garlic, finely minced
2 green onions, finely chopped
1/4 tsp. fresh ground black pepper
2 pounds large shrimp in shell*,
rinsed and drained
In a medium bowl whisk together all ingredients except shrimp.
Add shrimp; toss to coat. Cover; refrigerate for 30 minutes. Preheat grill to high. Remove shrimp from marinade; place directly on
grill. Cook 1 to 2 minutes each side, until color turns pink. Place cooked shrimp on a serving platter. Serve with lemon wedges and
a commercial or homemade sauce to your liking, if desired.
Serves 6–8. Suggested wine pairing: Felluga “Esperto” Pinot Grigio or Sokol Blosser Evolution