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Rosemary Mark

Rosemary Mark

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Skewered Sesame Ginger Shrimp and Blackberries

Appetizers & Snacks, Entrees

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Home-made marinades and sauces add pizzaz to plain foods with just a few ingredients that you probably have on hand. Basic oils, acids, herbs, spices and aromatics (see Pantry Essentials list) create flavors from Italian to Thai without cluttering your refrigerator with bottles and jars.
In this recipe, a sesame-ginger-soy glaze is a simple blend of pantry staples. If you don’t keep sesame oil on hand but like Asian flavors, buy a small bottle.  Store it in the refrigerator as it may last you a while.  Use in small amounts to inspire Asian flavors on green beans or bok choy, in stir-frys, salad dressings, sauces and marinades.
Skewered Sesame Ginger Shrimp and Blackberries makes a light meal or an impressive appetizer. Fresh peaches can be substituted for the mango but the blackberries are a unique twist on a kabob, so give it a try! 

An original recipe by Rosemary Mark for Driscoll’s.
Photography: Noel Barnhurst      Styling: George Dolese

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Skewered Sesame Ginger Shrimp with Blackberries

Serve these skewers as an entree or party hors d oeuvre.
Prep Time20 mins
Cook Time5 mins
Servings: 4 or 16 skewers

Ingredients

  • 1 pkg. 6 oz. fresh blackberries
  • 1 fresh mango, peeled, cut in 1/2-inch thick wedges or chunks
  • 12 ounces raw, peeled and deveined shrimp about 26 count size
  • 2 Tbsp. soy sauce
  • 1 Tbsp. natural rice vinegar if using seasoned, omit brown sugar
  • 1 Tbsp. packed brown sugar
  • 1 tsp. sesame oil
  • 1 tsp. grated fresh ginger
  • 1 clove garlic, minced

Instructions

  • Preheat a gas grill or broiler to high heat.
  • Thread blackberries, mango and shrimp alternately on wood or thin metal skewers.
  • Combine remaining ingredients to make a glaze. Brush onto prepared skewers, coating all sides of ingredients.
  • Grill or broil skewers 2-3 minutes per side, carefully sliding spatula under berries when turning. Serve warm or room temperature.

Notes

To prevent sticking, be sure grill is fully preheated before placing skewers on grids. Some recipes suggest  coating grids with cooking spray before heating to reduce sticking — I prefer not to do that. Just start with a well-scraped and preheated hot grill.
 
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