Cantonese Grilled Shrimp
|Soy sauce||1 Cup (16 tbs)|
|Dry white wine/Red wine||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Green onions||4 , finely chopped|
|Grated fresh ginger||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Red pepper flakes||2 Teaspoon|
|Sesame seed||2 Teaspoon|
|Shrimp||2 Pound, shelled and deveined (Medium sized)|
In shallow glass dish, combine all ingredients except shrimp.
Add shrimp; turn to coat with marinade.
Cover and refrigerate at least 2 hours, stirring occasionally.
Thread shrimp on skewers; reserve marinade.
Grill shrimp, on covered grill, over medium-hot briquets 6 to 8 minutes or until shrimp turn pink, basting frequently with marinade.