Chef Denise Friesen,
Denise et Jean Louis Catering
Prepare the ginger garlic sauce in advance, then add the gin while grilling. The alcohol is diluted during cooking, lending the slightly bitter tang of juniper berry to the ginger garlic. Tamari is a thicker, darker and more mellow version of soy sauce. It is available in the Asian food section of most grocery stores.
2 Tbsp peanut or canola oil
2 cloves garlic, finely chopped
1 lb (21-25 pieces) shrimp, peeled and deveined, tail on
1 oz fresh ginger, peeled and finely chopped
2 oz gin
4 Tbsp tamari
1 bunch green onions, chopped
lime slices, to garnish
1. Heat frying pan or wok until very hot. Carefully add oil and garlic.
2. Throw in shrimp, then ginger.
3. Toss the shrimp until they become pink.
4. Pour in the gin and tamari, toss in green onion. Allow the alcohol to dissipate for 30 sec. Remove from heat.
5. Place shrimp on serving platter. Garnish with lime. Serve.
Yield 12 servings
Yield 2 servings