Sesame Shrimp Kebobs

Sesame Shrimp Kebabs

1/4 cup rice wine
1/4 cup soy sauce (I use low sodium)
1 tablespoon Splenda
1 piece fresh ginger root peeled — cut 1/4 inch thick
4 teaspoons sesame seeds
2 pounds large shrimp peeled and deveined

To make marinade: In a small saucepan over moderate heat, combine rice wine, soy sauce, sugar and ginger root.  Blend well. Bring to a boil.  Lower heat and simmer for 20 minutes, stirring occasionally. Remove ginger root. Add sesame seeds. Allow marinade to come to room temperature.

Place shrimp in a nonmetal dish. Pour marinade over top. Turn shrimp to coat pieces. Cover dish and refrigerate up to 2 hours. When ready to grill, place shrimp on skewers by alternating the direction the heads and tails face each other.  Over hot coals, place shrimp on a grill coated with nonstick vegetable spray. Cover grill and cook 3 minutes on each side. (This recipe can be done on an indoor grill such as a George Foreman grill as well!)

**Soak your wooden skewers ahead of time in water to keep them from burning!””

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