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A
selection of Asian-style vegetables and shrimp are threaded
onto skewers, marinated and grilled until melt-in-the-mouth
tender.
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| 6
bamboo or wooden skewers—soaked for 5 minutes in
cold water |
| 1
clove garlic—minced (crushed) |
| 2
tablespoons canola or peanut oil |
| 3
tablespoons soy
sauce |
| 1½
tablespoons lemon juice |
| 2
teaspoons brown sugar |
| 1
dozen large uncooked shrimp (prawns)—peeled |
| 8
fresh mushrooms—cut in half |
| 8
snow peas (mange tout)—ends trimmed and cut in half
on the diagonal |
| 1
red pepper (capsicum)—cut into small pieces |
| 1
tablespoon finely chopped fresh cilantro (coriander) |
| Lemon
wedges to serve |
MIX
together the garlic, oil, soy sauce, lemon juice and brown sugar
in a bowl until well combined. THREAD alternating shrimp and
vegetables onto the skewers, then marinate them in the mixture,
covered, in the refrigerator for at least 20 minutes. COOK the
skewers on a hot grill for 10-12 minutes, turning and brushing
regularly with the marinade. SPRINKLE with the cilantro and
serve with lemon wedges for squeezing.
Serving
suggestion: These skewers go perfectly with Simple
fried rice.
Variation:
You can replace the shrimp with scallops, or use a combination
of shrimp and scallops.
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