12 jumbo tiger shrimp or prawns
12 bamboo skewers/ brochette sticks
4 Tbsp soy sauce
4 Tbsp oyster sauce
1 Tbsp fish sauce
2 Tbsp loosely packed brown sugar
1 Tbsp D’Avolio Honey Ginger White Balsamic Vinegar
6-8 cloves garlic, minced
1-2 Tbsp D’Avolio Persian Lime Infused Olive Oil
1 Tbsp lime juice
½ tsp cayenne pepper
Mix the marinade ingredients together in a bowl and set aside.
Place shrimp/prawns in a flat bottom bowl or dish and pour the garlic sauce over them to marinate while you heat the grill up.
Skewer the shrimp with your bamboo/brochette sticks, OR place directly on grill (if large enough), you may also place some tin foil on grill and place shrimps on that (save the marinade for basting).
Baste the shrimp when you turn them with left-over marinade. Grill 3-5 minutes each side. Shrimp/prawns are done when their flesh turns a translucent pinkish-white.
Serve immediately, on their own or over rice. Adding fresh lime wedges on the side gives a nice touch.
