Ingredients
3
tbsp mirin (sweet Japanese rice wine), or 3 tbsp dry Sherry mixed with 1 tbsp sugar
1
tbsp chopped peeled fresh ginger
10
uncooked extra-large shrimp (about 10 ounces), peeled, deveined
2
cups thinly sliced bok choy or Napa cabbage
Directions
1.
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.
2.
Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
3.
Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired
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