Recipe: Tea Grilled Shrimp

Tea Grilled Shrimp

Bamboo skewers
1/2 cup double-strength brewed tea, cooled (125 mL)
2 Tbsp honey (25 mL)
2 Tbsp soy sauce (25 mL)
2 Tbsp rice vinegar (25 mL)
1 Tbsp oil (15 mL)
1 1/2 tsp grated fresh ginger (7 mL)
1/4 tsp freshly ground pepper (1 mL)
1 lb. frozen shrimp, thawed, peeled and deveined (0.5 kg)

Soak bamboo skewers in hot water for 30 minutes.

To prepare marinade, combine remaining ingredients except shrimp in a heavy zip-lock plastic bag.

Add shrimp and squeeze bag to coat shrimp with marinade; seal bag. Let stand 20-30 minutes.

Remove shrimp from marinade; discard marinade.

Thread shrimp onto soaked skewers. Grill shrimp skewer over medium heat on natural gas barbecue until shrimp are pink, about 3 minutes per side.

Servings: 4