Hors D' Oeuvres;
Hoisin Glazed Prawns
With Fresh Ginger and Roasted Garlic
For The Distinctive Epicurean and Wine Enthusiast
Chef   & Vintner
Yield:     6

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
basting later.

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
Property of Swanky Wine Snob, LLC
Copyright, All rights reserved, 2010
Hosted by Yahoo!
Follow us > >