GINGER HOISIN SHRIMP ENJOY DAN:

                          GINGER HOISIN SHRIMP by CHEF DAN:

Serves 4

MARINATE:

1 thumb-size fresh ginger, peeled and minced

2 garlic cloves, minced

3 tablespoon soy sauce

3 tablespoon hoisin sauce

1/2-teaspoon fresh ground black pepper

1 teaspoon toasted sesame oil

1 teaspoon EACH sugar, tandoori masala, and green zaatar

SHRIMP:

1-1/2-pounds of shrimp, peeled and deveined

Pam oil for grates

2 saclions bias-cut sliced into 1/2-inch lengths

Hot brown rice

DIRECTIONS:

1.   Combine all marinate ingredients in a bowl.

2.   Add the shrimp and gently toss to coat with seasonings.

3.   Refrigerate for 1-hour.

4.     Spray grates with Pam and set one burner on high and one burner on low.

5.   Place the shrimp on the grill , one-inch apart over the hottest grates.

6.   Brush them with remaining marinate then count to 30.

7.   Turn right away with tongs and move to lower heat.

8.   When they turn pink and barely firm, about 2-3 minutes.

9.   Remove to platter and scatter with scallion.

10.                Serve with hot brown rice.

ENJOY DAN:                                                  BON-APPETITE!!