Ingredients
1
tablespoon grated gingerroot
2
tablespoons lime juice
2
teaspoons soy sauce
1
teaspoon dark sesame oil
1/4
teaspoon crushed red pepper
3
cloves garlic, finely chopped
12
uncooked peeled large shrimp
2
medium bell peppers, cut into 1-inch pieces
12
small whole mushrooms
6
green onions, cut into 1-inch pieces
Preparation
Mix gingerroot, lime juice, soy sauce, sesame oil, red pepper and garlic in glass or plastic dish. Stir in shrimp until well coated. Cover and refrigerate 15 minutes.
Heat coals or gas grill. Remove shrimp from marinade; reserve marinade. Thread bell peppers, mushrooms, shrimp and onions alternately on each of twelve 6-inch skewers. Brush lightly with marinade.
Cover and grill kabobs about 4 inches from medium heat about 6 minutes, brushing with marinade and turning once, until shrimp are pink and firm and vegetables are crisp-tender. Discard marinade.
