• 24 large shrimp with tails, deveined

• 1/2 Cup Japanese Sake

• 3 Tablespoon soy sauce

• 1 Tablespoon fresh lemon juice

• 1 scallions

• 1 Pieces Ginger, 1" peeled and sliced into coins

• 1 Clove garlic, minced

• 1 Tablespoon sesame oil

• 1 Teaspoon sugar

• 1 lemon wedges

Steps

1

Wash and drain the shrimp.

2

Make the marinade: In a large bowl or resealable plastic bag, combine the saké, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar.

3

Add the shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or massaging the bag to redistribute the marinade.

4

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

5

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!