1/3 Cup Olive Oil.
3 Tbsp soy sauce.
1+ Tbsp rice vinegar.
1+ Tsp chopped garlic.
1+ Tsp. minced ginger.
1 Japapeño pepper chopped
11/2 Lbs jumbo
shrimp, peeled & deveined.
11/2 Cups snap peas, trimmed & halved diagonally.
11/2 Lbs. asparagas, trimmed & cut diagonally into 1 inch
pieces.
Fresh basil leaves.
Directions:
Combine the first six ingredients. Reserving 1/3 for the vegetables, marinate in the mixture for 2 hours in the refrigerator.
Scald the snap peas and asparagas for 45 seconds in boiling water. Drain and place in ice water.
Place the shrimp on skewers and grill for 3 minutes on a side.
Coat the bottom of a skillet with olive oil. Add the vegetables at high heat and cook until slightly charred.
Add the 1/3 reserved marinade to the vegetables and cook 30 seconds or until the liquid evaporates. Sprinkle with salt & basil.
Yield: Three servings
Notes:
Everyone approved of this.
Other vegetables, perhaps broccoli, could be subsittuted. Anything that will char.
[Based on a recipe from Cooking Light, May 2016, p. 10.]