Ginger-Soy-Lime Marinated Shrimp

We found some big ol' shrimp at the grocery store the other day and decided to try this recipe out. Ok Chris made it but I helped the second time around. Bobby flay left the shells on and grilled them. We cleaned them to the meat, and sauteed them. So it could be good grilling, but I have no idea. We are grill-less. We used all these ingredients:

Ingredients

• 2 large shallots, peeled and chopped
• 1 (2-inch) piece fresh ginger, peeled and chopped
• 4 cloves garlic, smashed
• 3/4 cup soy sauce
• 1/2 cup fresh lime juice - do not go juice happy. turns out gross
• 2 tablespoons sugar
• 1/4 cup chopped green onions
• 1/4 cup peanut oil - didn't have it. used regular oil
• 1/4 teaspoon coarsely ground black pepper
• 2 pounds large shrimp, shells and tails on

- we picked up peanut sauce from a thai place to go with it.

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes. - did this part just as it says.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired. --- What we did was heat a little oil in a pan till a drop of water sizzles. Then we let the shrimp cook on either side for a few minutes, and finally on end for a few seconds. Meanwhile! - we reduced the marinate. We poured it into a frying pan and just let it sizzle until it reduced by 1/2 I'd say. Wow. salt trip. It was good but we should have added more sugar or less soy sauce. The second time around we halved the soy sauce, and put in a little extra time. It was gross. The extra lime killed it. Salty sour is gross.

I'd say it's worth a try though. Maybe reduce the marinate less, or put in less soy sauce. It was good and I'm kinda craving it but I think I'll check my blood pressure before having it again. Oh and I think we served it all over white rice.