Ingredients
- 4 4 to 6 wooden skewers
- 1/4 cup 1/4 cup bottled teriyaki sauce
- 2 Tablespoons 2 Tablespoons vegetable oil
- 2 teaspoons 2 teaspoons finely minced fresh ginger
- 12 12 Alaska Spot Prawns, peeled, tail on
Servings:
Units:
Instructions
- Prior to grilling, soak wooden skewers in water for at least 30 minutes.
- In small bowl, mix together the ginger, teriyaki sauce and vegetable oil. Skewer Alaska prawns, piercing through both the head and tail
- sections of each shrimp. Brush prawns with the glaze and place each skewer on a tray to rest for 30 minutes.
- Preheat grill or broiler/oven to medium-high heat. Coat grill or broiler pan with cooking spray. Cover and grill each skewer for 3 to 4
- minutes per side. Cook just until prawns turn pink and are opaque throughout.
- Cook's Tip: Alaska Spot Prawns are so big and so luscious that they deserve a signature style. The word teriyaki is a combination of the
- Japanese words teri meaning luster and yaki meaning grill or broil. In a teriyaki dish, ingredients are cooked over high heat after being
- marinated in or basted by teriyaki sauce, which gives the luster or shine to the food. Enjoy the prawns with either a white or red wine: a
- Pinot Grigio or Chardonnay or a Pinot Noir or Cabernet Sauvignon.
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