Chew on This | Grilled Shrimp with Asian Marinade

Lighten up your summer meals with these awesome marinated grilled shrimp wrapped in snow peas.  The shrimp are loaded with flavor and are a delightful twist to your usual grill menu.

To start you first need to clean and devein a pound of large shrimp. Next, mix up the Asian influenced marinade (recipe below). Pour half of the marinade over the shrimp and stir to combine. Cover and refrigerate the shrimp for at least 30 minutes and up to 2 hours. While the shrimp is in the frig, soak some wooden skewers in water. 

Also, while the shrimp is marinating, prepare the little snow peas...they're so elegant.

String them before dropping them in a pot of boiling water for 30 seconds. Remove from the boiling water and plunge into ice water to cool. 

Using a sharp knife, split the snow peas lengthwise so that you have 30 separated halves.  To do this, carefully,slip knife into the the center of the thicker side of the snow pea and gently slide knife up and down to cut into two pieces.

Now you're ready to assemble! Wrap a snow pea around the middle of a shrimp and secure with a skewer.  Slip five shrimp onto a skewer.  Lookin' delicious already.

Place shrimp skewers on a medium hot grill and grill 2-3 minutes per side or until shrimp turns pink and opaque. 

Shrimp skewers can be arranged on top of white, brown, or fried rice.  Warm the reserved marinade and spoon over the grilled shrimp.   

Mimi

Here is the recipe:

 Grilled Shrimp with Asian Marinade

1  pound raw shrimp, about 30 shrimp, peeled and deveined
15 snow peas
wooden skewers, soaked in water for at least 30 minutes before grilling


Marinade:
4 T rice wine vinegar
1/3 cup sesame oil
1 T soy sauce
1 T orange juice
2 garlic cloves, peeled and finely minced
2 t ginger root, finely minced
1/2 t red pepper flakes
salt and pepper to taste


Place peeled and deveined shrimp in a glass bowl.

In another bowl, combine all the marinade ingredients together and pour half of the marinade over the shrimp and stir to coat thoroughly.  Refrigerate up to 2 hours.  Save the remaining half of the marinade to be poured on finished shrimp just before serving.


While shrimp is marinating, string the snow peas and blanch in boiling water for 30 seconds.
Immerse them immediately in ice water to stop the cooking process. Drain well. Using a sharp knife, split the snow peas lengthwise so that you have 30 separated halves.  (Carefully, slip knife into the the center of the thicker side of the snow pea and gently slide knife up and down to cut into two pieces)


To assemble:
Wrap one half of a snow pea around each marinated raw shrimp. Thread shrimp on to a skewer. Use 5-6 shrimp per skewer.
To grill:
Lightly oil grill grate or spray with cooking spray.  When grill is medium hot, grill shrimp on each side for 2 - 3 minutes, or until pink and opaque.  
To serve:

Shrimp skewers can be arranged on top of white, brown, or fried rice.  (If  desired, shrimp can be removed from the skewers and placed over hot rice.)  Warm the reserved marinade and spoon over the plated grilled shrimp.