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• Step 1

  Wash and drain the shrimp.

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  • 24  Large Shrimp, with tails, deveined

• Step 2

  Make the marinade: In a large bowl or resealable plastic bag, combine the saké, soy sauce, lemon juice, scallion, ginger, garlic, oil and sugar.

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  • 1/2 Cup Japanese Sake

  • 3 Tablespoon soy sauce

  • 1 Tablespoon fresh lemon juice

  • 1  scallions

  • 1 Pieces Ginger, 1" peeled and sliced into coins

  • 1 Clove garlic, minced

  • 1 Tablespoon sesame oil

  • 1 Teaspoon sugar

• Step 3

  Add the shrimp and stir or massage the bag to coat. Refrigerate for 2 hours, stirring or massaging the bag to redistribute the marinade.

• Step 4

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

• Step 5

  Drain the shrimp and pat dry. Thread 3 shrimp on each of 8 skewers. Arrange the shrimp skewers and lemon wedges on the grill grate and grill, turning once, for 3 to 4 minutes per side, or until the shrimp are opaque and cooked through. Enjoy!

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  • 1  lemon wedges