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Shrimp Kebabs in Ginger Marinade

6 servings

• 2 tablespoons minced ginger
• 1 clove garlic, minced
• 1/4 cup rice vinegar
• 1/2 cup lime juice
• 2 tablespoons brown sugar
• 1/4 cup oil
• 1 tablespoon sesame oil
• 1 tablespoon chopped cilantro
• 2 pounds large shrimp, peeled and deveined
• 1 bunch scallions, cut into 1-inch lengths
• 1 large red bell pepper, cut into 1-inch dice and blanched

In a large bowl, whisk together ginger, garlic, rice vinegar, lime juice, brown sugar, oil, sesame oil and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.

Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for 1 full minute. Remove from heat.

Alternately thread shrimp, scallions and peppers on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes, until shrimp turn pink and opaque, turning once halfway through grilling time and basting with reserved marinade.

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