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Skewered Barbequed Shrimp

Ingredients: 2 Tablespoon(s) Peanut oil 3 1/2 Tablespoon(s) Chopped ginger 8 Garlic cloves,peeled&chopped 1 Cup(s) Tomato sauce 1/2 Cup(s) Dry sherry 1 Cup(s) Dark brown sugar 1/2 Cup(s) Soy sauce 1/4 Cup(s) Rice or wine vinegar 2 Tablespoon(s) Hot sauce 4 Pound(s) Medium shrimp, shelled Directions: Heat a wok or large frying pan over high heat until it smokes. Add peanut oil, then ginger, reduce heat and add garlic. Stir in tomato sauce, sherry, sugar, soy sauce, vinegar and hot sauce. Bring to a boil, stirring, until sauce thickens. Pour sauce into a bowl and cool; add shrimp. Marinate shrimp, refrigerated and covered, 8 hours (I use a plastic zip-type bag.) When ready to serve, remove shrimp from marinade, shake off excess and thread onto skewers. Prepare a charcoal grill or preheat broiler. Grill or broil shrimp on one side until pink. Turn and cook a few minutes, until they are just cooked through. Bring marinade to a boil and serve with shrimp and plenty of hot bread. Yield: 16 servings
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Saute celery, green pepper and onion in butter until lightly browned. Add shrimp, cook until shrimp turns pink. Add liquid, tomatoes, sugar, salt, pepper, bay leaf, parsley, Worc Devil's shrimp For a super-quick, palate-pleasing, devilishly hot dish--serve this! Melt butter in oil in a large, heavy skillet. When butter is melted and hot, add garlic and let sizzle, reducing heat before garlic starts to brown. Add shrimp and sprinkle with ha Fried shrimp cocktail Beat the shrimp, cream cheese, and cocktail sauce with a wooden spoon until smooth. Drop by tablespoons onto wonton wrappers. Fold envelope style, sealing with water. Heat 2 inches of oil in a saucepan to 375F degrees; deep-fry wontons 10 to 15 Salt and pepper shrimp Whisk lime juice, soy sauce, sesame oil, and sugar in large bowl until the sugar is dissolved. Add cabbage and bell pepper; toss to combine. Combine rice flour (or cornstarch), salt, pepper, and five-spice powder in a medium bowl. 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