Gillian Duffy Author, Hors d'Oeuvres (William Morrow, 1998)

Seared Shrimp Marinated in Lemon & Ginger

Makes 20 Shrimp

These fragrant lemon-ginger-cilantro-marinated shrimp are pretty close to irresistible. The recipe from caterer Bob Spiegel can easily be doubled.

  • 3 cloves garlic
  • 1-inch cube of fresh ginger root, peeled
  • 1 cup loosely packed, coarsely chopped fresh cilantro
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sweet soy sauce (or high-quality regular soy sauce)
  • teaspoon olive oil
  • 20 jumbo shrimp (about 1 pounds), peeled and deveined
In a food processor, puree the garlic, ginger, and cilantro. Add the lemon juice, soy sauce, and olive oil. In a medium-size bowl, toss the marinade with the shrimp and set aside to marinate for 30 minutes, or up to 24 hours in the refrigerator.

Heat a nonstick saute pan over high heat. Remove the shrimp from the marinade, one at a time, and put them in the pan, taking care not to crowd them. Cook for 2 minutes on each side.

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