By Traeger Kitchen
Grilled seafood marinated in Sake says "sushi is in the house". Cooked over fire, they acquire a unique wood-smoked flavor. Marinate them for up to 2 hours, then grill them as your guests arrive.
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|24||large shrimp with tails, deveined|
|1/2 Cup||sake (Japanese rice wine)|
|3 Tablespoon||soy sauce|
|1 Tablespoon||Fresh lemon juice|
|1 Pieces||inch fresh ginger, peeled and sliced into coins|
|1 Clove||garlic, minced|
|1 Tablespoon||sesame oil|
Wash and drain the shrimp.
24 large shrimp with tails, deveined
Make the marinade: In a large bowl or resealable plastic bag, combine the saké, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar.
1/2 Cup sake (Japanese rice wine)
3 Tablespoon soy sauce
1 Tablespoon Fresh lemon juice
1 Pieces inch fresh ginger, peeled and sliced into coins
1 Clove garlic, minced
1 Tablespoon sesame oil
1 Teaspoon Sugar
Add the shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or massaging the bag to redistribute the marinade.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Drain the shrimp and pat dry. Thread 3 shrimp on each of 8 skewers. Arrange the shrimp skewers and lemon wedges on the grill grate and grill, turning once, for 3 to 4 minutes per side, or until the shrimp are opaque and cooked through. Enjoy!
1 lemon wedges