Instructions: In a large bowl, whisk together ginger, garlic, rice wine vinegar, lime juice, brown sugar, oil, sesame oil, and cilantro. Add the shrimp. Toss to coat shrimp; cover and refrigerate for 1 hour.

Remove shrimp from marinade. Pour marinade into a small saucepan. Bring to a boil and boil for one full minute. Remove from heat.

Alternately thread shrimp, scallions, and peppers on skewers. Place skewers in center of cooking grate. Grill 4 to 6 minutes until shrimp turn pink and opaque, turning once halfway through grilling time, and basting with reserved marinade. Serve warm over rice or Chinese noodles.

This recipe yields 6 servings.

Wine Recommendation: There just is no better match for the flavors of grilled shrimp and ginger than Sauvignon Blanc, a crisp, light- to medium-bodied white with green apple and herbal notes in its nose and its flavor. Theres great Sauvignon to be had from Californias North Coast, particularly from the Napa Valley and Mendocino County.

Beer Recommendation: Treat yourself to a Japanese lager, which is the ideal beer for this Asian-style dish. The briny and savory flavors of the grilled shrimp and the sweet/sour flavors of the ginger cry out for the lightly bitter and refreshing finish of a fine Japanese brew.

Comments: These kabobs deliver wonderful, authentic flavor with minimal effort. A great recipe for entertaining a crowd - just double the ingredients.

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