Serving Size : 8
6 cloves garlic, minced
2 tablespoon ginger, finely minced
4 serrano peppers, minced with seeds
2 whole green onions, minced
1/4 c cilantro, chopped
1 tablespoon lime zest, finely minced
1/4 c lime juice
1/4 c hoisin sauce
1/4 c red wine vinegar
1/4 c thai fish sauce
1/4 c honey
2 tablespoon dark soy sauce
2 tablespoon canola oil
1-1/2 lb shrimp, cut shell on back
Using scissors, cut the shrimp shells, along the back. Cover and refrigerate the shrimp.
In small bowl, combine all ingredients, stirring well.
Within 30 minutes of grilling, spoon marinade under shrimp shells. Slice limes
Heat the grill to medium. Place oil on the grill basket. Grill shrimp on both sides (total of four minutes). Spoon additional marinade as grilling.
Transfer the shrimp to serving platter, garnished with lime slices
Suggested Wine: dry white wine or beer
Serving Ideas : appetizer; first course for barbecue
NOTE:
Might also make a good meal with salad (mild dressing) and crusty Italian bread soaking up the broth