Recipe for cooking asian honey-tea grilled shrimp

Recipes from Southeast Asia :: Southeast Asian Main Dish Seafood

1 1/2 lb. (one and a half lbs. ) med. shrimp, peeled, de-veined
Salt
2 scallions, thinly sliced
1 c. brewed double-strength orange spice tea, cooled
1/4 c. honey
1/4 c. rice vinegar
1/4 c. soy sauce
1 Tbsp. peeled, finely chopped fresh ginger
1/2 tsp. freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper, to make marinade. Remove 1/2 c. marinade; set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 1/2 an hour or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing in an even way. Grill over med. hot charcoal 4 to 6 mins. or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 c. marinade in small saucepan. Let it come to a boil over med.-high heat. Boil 3 to 5 mins. or until slightly reduced. Stir in green onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol., 511 mg sodium