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Skewered Teriyaki Shrimp Recipe

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This recipe for Skewered Teriyaki Shrimp, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minneapolis Star and Tribune
Added: Thursday, May 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. raw shrimp, peeled and deveined
Bamboo or metal skewers
1 c. teriyaki sauce
1/4 c. light sesame oil or peanut oil
Juice and zest from 2 lemons
1 hot pepper, finely minced

Directions:
Directions:
Preheat oven to 450 or prepare grill. Skewer shrimp through tail and head end, putting 4 to 8 on each skewer, depending on size of shrimp. Arrange skewers in a pan large enough to hold in a single layer. In a mixing bowl, combine teriyaki sauce, sesame oil, lemon zest and juice and pepper. Pour mixture over shrimp. Cover and refrigerate for 20 min., turning shrimp after 10 min. Drain and reserve marinade. Bake shrimp for 5 to 7 min., flipping halfway through and basting with reserved marinade or grill for 4 to 6 min., flipping halfway through and basting with reserved marinade. Serve on skewers, or remove from skewers and transfer to a serving dish.

 

 

 

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