RECIPE: Rec: Barbecued Shrimp with Ginger and Lime – My indoor BBQ last night

[richard-in-cincy]

My notes:

This was really good and low in fat. I marinated 20 large shrimp (16-20 ct.) using the entire marinade amount for two hours in a freezer gallon bag. I periodically smooshed and turned the bag. Don’t exceed three hours of marinating or you’ll be precooking the shrimp.

I threaded four shrimp head-through-tail on five metal skewers and grilled on medium-high heat on my double burner grill pan.

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[pat-nocal]

LDP ;o). I have a boatload of limes to use right now, this sounds great. What did you serve with it?

 

[richard-in-cincy]

Nothing, twas my din-din

 

[curious1]

Oh yum, thanks Sandy!

 

[dawn_mo]

Try this one with your limes, Pat. It is good with pork tenderloin too. REC: B-B-Q Chicken

* Exported from MasterCook *

B-B-Q CHICKEN

Recipe By enny Evans
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

2 whole chickens -- cut-up
2 1/2 cups rice vinegar
1 cup soy sauce
1 cup fresh lime juice
1 1/2 teaspoons ground black pepper
4 cloves garlic -- minced or pressed

Remove skin from chicken. Marinate chicken in a single layer, in a baking dish, covered, refrigerated, turning once. (You may also marinate the chicken in Ziploc bags.) For at least 3 hours, up to overnight. Bring to room temperature, and drain. Grill on barbecue until chicken is cooked through and juices run clear.

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[pat-nocal]

Thanks alot Dawn, I'll definitely try it. Happy New Year to you and your family.

 

[dawn_mo]

Same to you Pat!