Teriyaki Gulf Shrimp Skewers
1 lb (16 to 20 size) gulf shrimp, peeled and deveined
¼ cup soy sauce
¼ cup sesame oil
¼ cup rice wine vinegar
¼ cup peanut oil
1 Tbsp minced garlic
½ Tbsp minced fresh jalapeno chili
2 Tbsp sugar
1 bunch scallions, cleaned and cut in 2-inch pieces
2 red bell peppers, medium cut
- Whisk marinade ingredients together in a bowl.
- Place shrimp in a plastic bag with marinade for 1 to 2 hours in refrigerator.
- Soak bamboo skewers in water for the same amount of time to prevent burning. Using 2 bamboo skewers skewer the prawns alternating with a scallion pieces and pepper pieces so the skewers will lay flat and be easy to flip over.
- Grill on each side for 2 to 3 minutes. Serve.