Hors D' Oeuvres;
Hoisin Glazed Prawns
With Fresh Ginger and Roasted Garlic
|For The Distinctive Epicurean and Wine Enthusiast
1 lb 16/20 shrimp, peeled and deveined
1/4 cup olive oil
2 T fresh parsley, chopped
1 fresh lemon, juiced
1/4 t cayenne pepper
3 cloves garlic, minced
1/3 cup hoisin sauce
2 T soy sauce
1T fresh chives, chopped
1. In a mixing bowl, mix together olive oil, parsley, lemon juice, cayenne
pepper, garlic, hoisin sauce and soy sauce. Reserve a small amount for
2. Pour remaining marinade into a large resealable plastic bag with shrimp.
Seal, and marinate in the refrigerator for an hour.
3. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing
once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp for 3 minutes per side, basting frequently
with reserved marinade. Sprinkle with chopped fresh chives and arrange on
a serving platter.
|Private Wine Society
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