Grilled Shrimp with Ponzu Sauce

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Untitled
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Ingredients
  • 3tablespoons soy sauce
  • 3tablespoon mirinor 3 tablespoons dry Sherry mixed with 1sugar, sweet Japanese rice wine
  • 2tablespoons fresh lemon juice
  • 1tablespoon fresh lime juice
  • 1tablespoon unseasoned rice vinegar
  • 1teaspoon dried bonito flakes
  • 2tablespoons olive oil
  • 1tablespoon chopped peeled fresh ginger
  • 1teaspoon grated lemon peel
  • 6each uncooked extra-large shrimppeeled, deveined.
  • 1cup thinly sliced bok choy or Napa cabbage
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Instructions
  1. Heat grill (medium-high heat).
  2. Whisk soy sauce, mirin, lemon juice, lime juice, rice vinegar, dried bonito flakes, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.
  3. Drain marinade into small saucepan and boil 1 minute.
  4. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
  5. Place bok choy on a plate and drizzle with some of the warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired