BUTTERFLY SHRIMP WITH ORANGES
2 pounds fresh jumbo shrimp, peeled leaving tails on, deveined
4 navel oranges, each cut into 6 wedges
2 cloves garlic, mashed
1/3 cup soy sauce
1/3 cup dry sherry
1/2 tsp ground ginger
1/3 cup peanut or vegetable oil
1 tsp salt
Slit shrimp lengthwise to tail. Insert orange wedge between halves. Thread shrimp and orange wedges onto heat-proof skewers. Place skewers side by side in shallow pan.
In small bowl, combine remaining ingredients. Brush over shrimp and oranges, turning skewers to brush on all sides. Let stand at room temperature for 1 hour or in refrigerator for at least 4 hours.
Prepare grill for cooking. Place skewers on grill, 6 inches above medium-hot coals. Grill 5 minutes on each side, turning and basting with soy sauce mixture often.
Heat remaining marinade in small pan on grill. Serve with shrimp.
Source: Woman's Day magazine, August 1984
Article: Super Special: Simply Delicious Meals in Minutes
2 pounds fresh jumbo shrimp, peeled leaving tails on, deveined
4 navel oranges, each cut into 6 wedges
2 cloves garlic, mashed
1/3 cup soy sauce
1/3 cup dry sherry
1/2 tsp ground ginger
1/3 cup peanut or vegetable oil
1 tsp salt
Slit shrimp lengthwise to tail. Insert orange wedge between halves. Thread shrimp and orange wedges onto heat-proof skewers. Place skewers side by side in shallow pan.
In small bowl, combine remaining ingredients. Brush over shrimp and oranges, turning skewers to brush on all sides. Let stand at room temperature for 1 hour or in refrigerator for at least 4 hours.
Prepare grill for cooking. Place skewers on grill, 6 inches above medium-hot coals. Grill 5 minutes on each side, turning and basting with soy sauce mixture often.
Heat remaining marinade in small pan on grill. Serve with shrimp.
Source: Woman's Day magazine, August 1984
Article: Super Special: Simply Delicious Meals in Minutes
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