Lemon Ginger Shrimp
3 pounds jumbo shrimp, peeled and deveined
1/2 cup olive oil
2 teaspoons sesame oil
1/4 cup lemon juice
1 onion, chopped
2 cloves garlic, peeled
2 tablespoons grated fresh ginger root
2 tablespoons minced fresh cilantro leaves
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
skewers
In a blender or food processor, process the olive oil, sesame oil, lemon
juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until
smooth. Reserve a small amount for basting. Pour the remaining mixture
into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2
hours.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once
near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or
until opaque. Baste with reserved sauce while cooking.
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