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Joan Morris combines four ingredients to create a ginger mixture that's used as both a marinade and a sauce for these barbecued shrimp. "Serve them with toothpicks as an appetizer or stir the shrimp into pasta for an entree," suggests the Lillian, Alabama cook.
This recipe is:
Originally published as Skewered Shrimp in
September/October 2002, p10
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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