Lemon Ginger Shrimp


  • 7 oz Shrimp (jumbo, peeled and de-veined)
  • 1 T Olive Oil
  • 1⁄2 t Sesame Oil
  • 3⁄4 t Lemon Juice
  • 1⁄4 Onion (chopped)
  • 1⁄2 clv Garlic (peeled)
  • 1⁄2 t Ginger
  • 1⁄2 t Cilantro (or Coriander)
  • 1⁄4 t Paprika
  • 1⁄8 t pepper (ground black)
  • Skewers


In a blender or food processor, process the olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining mixture into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce while cooking. Also good with fish baked in foil.

Serves 1


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