This recipe can be prepared in 45 minutes or less. A popular Japanese sauce perks up the grilled shrimp. For side dishes, garnish purchased sesame noodle salad with chopped green onions and peanuts, and put out a plate of carrot and celery sticks. As long as the coals are hot, grill slices of fresh pineapple, then top them with vanilla ice cream and shredded coconut. 3 tablespoons soy sauce 3 tablespoons mirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with 1 tablespoon sugar 3 tablespoons fresh lemon juice 2 tablespoons olive oil 1 tablespoon chopped peeled fresh ginger 1 teaspoon grated lemon peel 10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined 2 cups thinly sliced bok choy or Napa cabbage Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes. Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes. Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired Serves 2, can be doubled.
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