grilled saké shrimp
24 large shrimp with tails, deveined
1/2 Cup Japanese Sake
3 Tablespoon soy sauce
1 Tablespoon fresh lemon juice
1 Pieces Ginger, 1" peeled and sliced into coins
1 Clove garlic, minced
1 Tablespoon sesame oil
1 Teaspoon sugar
1 lemon wedges
Wash and drain the shrimp.
Make the marinade: In a large bowl or resealable plastic bag, combine the saké, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar.
Add the shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or massaging the bag to redistribute the marinade.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Drain the shrimp and pat dry. Thread 3 shrimp on each of 8 skewers. Arrange the shrimp skewers and lemon wedges on the grill grate and grill, turning once, for 3 to 4 minutes per side, or until the shrimp are opaque and cooked through. Enjoy!