Independence Day Recipes
Grilled Shrimp on a Stick
Ingredients
- 1 (20 ounce) can pineapple chunks in syrup
- 1 cup soy sauce
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 6 medium garlic cloves, minced
- 2 teaspoons grated fresh ginger, or to taste
- 2 teaspoons pepper
- 1/4 cup sesame seeds, toasted
- 1 bunch green onions, chopped (green part only)
- 1 pound jumbo shrimp, peeled and deveined, leave tails on
Instructions
- Drain the pineapple chunks, reserving the syrup.
- Combine the soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size resealable plastic freezer bag.
- Seal bag tightly and shake to blend thoroughly.
- Transfer 1 cup of the marinade to a bowl.
- Add the shrimp to the bag. Seal tightly and shake to thoroughly coat the shrimp.
- Refrigerate the shrimp mixture for 2 to 3 hours, but no longer than 4 hours.
- Heat the grill to high.
- Thread wooden skewers alternating shrimp and pineapple.
- Place on the grill rack 4 to 5 inches from the heat source.
- Grill until the shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.