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Roasted Shrimp with Honey-Ginger-Soy Marinade

1/4 cup soy sauce
1 small clove garlic, roughly chopped
1 1/2 tablespoons vegetable oil
1 tablespoon honey
1 1/2 teaspoons dry mustard
1 1/2 teaspoons roughly chopped fresh ginger

1 1/2 lb jumbo shrimp (1 3/4 lb large) or 50 frozen, cleaned large shrimp
salt and freshly ground pepper, to taste
thinly sliced scallions for garnish

In a food processor or blender, process the soy sauce, garlic, oil,
honey, dry mustard, and ginger until the garlic and ginger are
finely chopped and well combined, 1 to 2 minutes (or chop the garlic
and ginger very fine with a knife and then whisk all the ingredients
together in a bowl.) Set the marinade aside, or cover and refrigerate
for up to several weeks.

Position the oven rack to the top level and heat the oven to 500
degrees. If using shrimp in the shell, peel and devein them. If
using cleaned, defrosted shrimp, skip this step. Either way, dry
the shrimp well with paper towels and set aside. Season the shrimp
lightly with salt and pepper. Put them in a bowl with the marinade,
tossing to coat thoroughly. Let them sit unrefrigerated, stirring
once or twice.

After 5 minutes, remove the shrimp (discard the marinade) and
arrange them on a baking sheet, 1 inch apart. Put the pan in the
oven toward the back; roast until the shrimp are cooked through
and white throughout, 5 to 8 minutes (use the shorter cooking time
if using a thin pan or smaller shrimp); cut one in half to check.
Sprinkle with scallions and serve immediately.

NOTES : These shrimp go well with rice and sauteed snow peas or

Make half again or double the marinade, then reserve the excess to
make a sauce that is great on rice, even all by itself]


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10 of 13 people found the following review helpful:
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Too Salty, March 12, 2004 - 11:55 AM
Reviewer: Anonymous from new jersey
The porprtions as given cause the dish to be to salty from the soy sauce. Make sure that you use low sodium soy and I would increase the honey and lessen the soy.

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