These skewered prawns with a hint of sesame, lemon and ginger are wonderful for entertaining. Try not to marinade for any longer than 2 hours before barbecuing.
First off, I cut the recipe in half as I only had 1 1/2 lbs. of 16/20 size shrimp. Not quite sure why this was titled Lemon Ginger Shrimp as neither flavor stood out. Instead this marinade was a GREAT fusion of flavors. The best I've tried in a very long time! Instead of skewering them, I grilled the shrimp in a Brookstone Quick Release BBQ Skillet ...This is a shallow, nonstick grilling skillet with plenty of small holes to let that great grilled flavor through! To me, the ingredients really said 'green onion/scallion' and not regular onion so that's what I used. I marinated the shrimp for 5 hours. Our family's only problem was that there wasn't nearly enough of them, and there were only 3 of us for dinner! Absolutely outstanding flavor with that hint of grilled smokiness to them. Can't wait to make it again! - 29 Mar 2006 (Review from Allrecipes US | Canada)
To die for!! I was lazy on this one - I didn't feel like chopping an onion, so I used 2 Tbl. minced (dry) onions, and didn't puree the ingredients. I wouldn't change a thing next time! I also pan-fried my shrimp instead of grilling - cooked about 2 minutes on each side, on med. high heat. The second time I made this, I marinated overnight. Although the flavor was wonderful, it made the shrimp turn a little mushy, so I won't do that again. Thanks so much for the recipe! - 21 Sep 2003 (Review from Allrecipes US | Canada)
Great recipe. Quick to make. I added 1/4 cup of bourbon whisky to the marinade to add some more zip. It was delicious. I will be sharing this recipe with others. Thanks, Zuzka! - 26 Jun 2001 (Review from Allrecipes US | Canada)