GINGER HOISIN SHRIMP WHAT COULD BE BETTER ENJOY DAN:

GINGER HOISIN SHRIMP ON THE GRILL FOR THE BILLICKS BEACH PARTY

                                                                                               by CHEF DAN:

Serves 6-8

MARINATE:

1 thumb-size fresh ginger, peeled and minced

3 garlic cloves, minced

1/2-teaspoon freshly ground black pepper

3 tablespoon soy sauce

3 tablespoon hoisin sauce

2 tablespoon miirin

1 tablespoon fish sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

2 tablespoon sake, rice wine or dry cherry

SHRIMP:

2 pound shrimp, not shelled, but with legs removed, rinsed and patted dry

3 scallion, sliced

DIRECTIONS:

1.   Combine the marinate ingredients in large bowl.

2.   Add shrimp and toss to coat with seasoning.

3.   Refrigerate for 45 minutes up to 1 hour.

4.   Reserve marinate.

5.   Prepare grill for two zone cooking.

6.   On a gas grill set one burner on high and one burner on low.

7.   Brush the grate with oil and place the shrimp on their sides.

8.   About 1-inch apart over the hottest part of the fire.

9.   Quickly brush them with any reaming marinade then count to 30.

10.                Turn them right away with tongs and move from highest heat.

11.                Finish cooking the shrimp until they turn pink about 3 minutes.

12.                Remove to platter and sprinkle with scallions.

13.                Serve with jasmine rice.

ENJOY DAN:                                                            BON-APPETITE!!