Instructions: To make marinade, in a small saucepan over moderate heat, combine rice wine, soy sauce, sugar and ginger root; blend well. Bring to a boil, lower heat and simmer for 20 minutes, stirring occasionally. Remove ginger root. Add sesame seeds and allow marinade to come to room temperature.

Place shrimp in a nonmetal dish and pour marinade over top; turn shrimp to coat pieces. Cover dish and refrigerate up to 2 hours.

When ready to grill, place shrimp on skewers by alternating the direction the heads and tails face each other. Over hot coals, place shrimp on a grill coated with nonstick vegetable spray. Cover grill and cook 3 minutes on each side.

Serve with Grilled Pears and herbed rice.

Message

The shrimp were posted by Karen to TNT. I wonder if I got the amounts wrong on the marinade. Simmering a half cup of the marinade for 20 minutes turned it to a thick syrup that I had to thin down with additional amounts of each liquid - but then I didnt add more sugar and should have. I would have liked these a little sweeter, but I loved the sesame seeds.

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