When I was younger and not allergic to shellfish, I loved having shrimp and Christmas and New Years parties.  Now, I’m allergic, so I steer clear of them.  I can assure you I had the best taste testers around when I made these, including my friend and photographer, Renee.  (Check out her site here.)

This version of shrimp is far more interesting than the usual shrimp cocktail.  Serve them on the skewers for a unique presentation!  If using wood skewers, soak them in water first.

-2 Pounds Fresh Shrimp, peeled with legs removed
-4 Cloves Garlic, minced
-2 Large Shallots, peeled and minced
-1 Small Piece of Ginger, about 2 inches
-1/2 Cup Low Sodium Soy Sauce
-1/2 Cup Vegetable or Sesame Oil
-1/2 Cup Fresh Lime Juice
-1 Tablespoon Sugar
-1/2 teaspoon Course Ground Black Pepper
-Parsley, chopped, optional

In a large bowl, add lime juice, oil, and soy sauce.  Whisk until mixed.  Add shallots, ginger, garlic, sugar, and pepper and mix again.

Allow shrimp to marinate for 30-60 minutes.
Place on skewers.
Preheat grill to high heat.  Place a piece of foil on the grill, followed by the shrimp on skewers.
Grill for 1-2 minutes per side.  Serve hot or chilled.