Broiled Sesame Shrimp

Class of 1956

• 1/4 cup sesame seed
• 2 Tbsp salad oil
• 3 Tbsp lemon juice
• 1 Tbsp honey
• 1/4 tsp ground ginger
• 1 clove garlic, minced or mashed
• 1 Tbsp soy sauce
• 1 lb medium-sized (30-32) shrimp shelled and deveined
• Skewers

Heat a frying pan over medium heat; add sesame seed and toast until golden, stirring frequently to prevent scorching. Set aside.

In a mixing bowl combine the oil, lemon juice, honey, ginger, garlic and soy sauce; add the shrimp and mix until shrimp are well coated. Cover and chill at least 6 hours or overnight; stir often.

Lift shrimp from marinade and evenly thread on 4 metal or wooden skewers. Broil about 3 inches from heat turning as needed and basting with remaining marinade until pink on all sides and firm throughout, about 5 minutes. Spread sesame seed on waxed paper; turn each skewer over in the seed to coat shrimp evenly. Remove from skewers and pass with picks.

NOTE: Leave on skewers and serve as main dish. Serves 4.