Outdoor Cooking: Teriyaki Shrimp by Recipe Cottage

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	Teriyaki Shrimp

		Teriyaki Shrimp and Grilled Peppers 2 lb large shrimp in shells (about 48 shrimp) 2 tb oil 1/4 c soy sauce 1 ts sesame oil 1/4 c lemon juice, fresh squeezed 2 cloves garlic, peel/halved 4 slices fresh ginger 4 green onions, thin sliced 12 10-inch wooden skewers 2 sweet red peppers 2 sweet yellow peppers olive oil lemon juice salt pepper, freshly ground parsley, finely chopped basil Peel shrimp. Toss together remaining ingredients. Add shrimp and mix well to coat. Cover and marinate 4 hours or overnight. Place 4 shrimp on each skewer. Barbecue or cook under broiler for 4 minutes or until shrimp are just cooked through, turning once. Serve with Grilled Peppers. Seed the red and yellow pepper. Slice into 6 wedges. Brush lightly with olive oil and broil or barbecue until hot, about 5 minutes, turning once. Seasom with lemon juice, salt, freshly ground pepper, finely chopped parsley and/or basil to taste.