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Aussie Shrimp on the Barbie with Orange Ginger
Yield: 6 servings

12 giant prawns, shelled and deveined (heads and tails intact)
1/4 c butter
1 c orange juice (freshly squeezed)
2 tb sherry
1 ts orange zest (grated)
2 green onions, tops and white (minced)
1 ts ginger root (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push
skewers through prawns, lengthwise, from head to tail with only 1
to a skewer. Combine all ingredients in saucepan and cook over
medium to low heat, stirring, until butter is completely melted.

Dip skewered prawns in the orange sauce and position on oiled grill
rack about 4 inches above the coals. Baste liberally with sauce
and grill for 2 minutes. Turn the prawn over and baste again,
cooking for another 2 minutes. Smaller prawn will be done at this
point, but continue basting and turning larger prawn until they
are pink and cooked through. Remove from heat immediately when
done, as they will get tough of overcooked. Use any remaining sauce
for a dip for the prawns.


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