A DELICIOUS JOURNEY THROUGH CHINA

SPICY ASIAN GRILLED SHRIMP Paired with my PROSECCO LYCHEE MARTINI Bold flavors come together in this simple marinade. It takes very little time to enhance the flavor of fish and shellfish so 15 minutes or so will be just enough to impart the Asian essence. Make Fried Rice (using day old cooked white rice, for the best texture!) or serve simple steamed white or brown rice alongside, with grilled bok choy or Chinese broccoli and my signature Lychee Martini. This dish will honor all the great Olympians from the Summer Games in Beijing….

2 pounds large shrimp, peeled and cleaned

(16/20’s or 21/25 count)

3 garlic cloves, minced

2 tablespoons rice wine vinegar

1/2 teaspoon Chinese five spice powder

1 teaspoon freshly grated ginger

2 tablespoons oyster sauce

1 tablespoon Sambal Oelek (to taste)

(Sambal is a spicy Southeast Asian chile paste)

3 teaspoons sesame oil

8 to 10 Lemongrass stalks

In a non-reactive mixing bowl, combine the garlic, vinegar, five spice powder, ginger, oyster sauce, Sambal and sesame oil. Whisk to combine well. Add the shrimp refrigerate for 15 minutes or up to 1 hour.

Preheat the grill to high. Remove the shrimp from the marinade and thread them onto the lemongrass stalks (or use metal skewers or bamboo skewers that have been pre-soaked in water, to avoid burning).

Grill the shrimp for 1 to 2 minutes on each side or until the shrimp are opaque and cooked through.

{ Serves 4 to 6 }