Marinated Shrimp Kabobs
|Dry sherry||1⁄4 Cup (4 tbs)|
|Low-sodium soy sauce||2 Tablespoon|
|Garlic||3 Clove (15 gm), crushed|
|Grated peeled ginger root||1 1⁄2 Tablespoon|
|Bay leaves||2 , crumbled|
|Fresh shrimp||24 Large, peeled and deveined|
|Cherry tomatoes||24 Small|
|Green onion with tops||24 Large, blanched and trimmed to 6-inch lengths|
|Vegetable cooking spray||1|
Combine first 5 ingredients in a shallow dish.
Add shrimp; toss gently.
Cover and marinate in refrigerator at least 2 hours, stirring occasionally.
Soak 24 (6-inch) bamboo skewers in water 30 minutes; set aside.
Remove shrimp from marinade, discarding marinade.
Thread 1 cherry tomato onto each skewer; thread 1 shrimp lengthwise onto end of each skewer, going not quite completely through shrimp.
Tie a green onion strip around center of each shrimp.
Coat grill rack with cooking spray; place on grill over medium-hot coals.
Place kabobs on rack, and cook 4 to 5 minutes on each side or until shrimp are done.