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Fish and Seafood
1 teaspoon powdered green tea
2 Tablespoons fresh lemon juice
1 Tablespoons vegetable oil
20 large shrimp, peeled with tails left on, and veins removed
dipping sauce of choice
1. Mix powdered tea, lemon juice, and vegetable oil, and toss with the shrimp. Marinate for one hour in the refrigerator, then skewer them, two to skewer piercing them tail to head end.
2. Heat grill, then grill them about two to three minutes per side, then serve with dipping sauce on the side.