Ingredients
2 tablespoons soy sauce1 tablespoon orange juice1 tablespoon olive oil1/2 teaspoon sugar1 garlic clove, mincedDash crushed red pepper flakesDash ground ginger2/3 pound jumbo shrimp, peeled and deveined12 cherry tomatoesHot cooked rice
Preparation
In a small bowl, combine first seven ingredients. Cover and refrigerate 2 tablespoons for basting. Pour remaining marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for at least 1 hour.
Drain and discard marinade. Alternately thread shrimp and tomatoes onto metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill kabobs, uncovered, over medium heat or broil 4 in. from the heat for 6 minutes or until shrimp turn pink, turning and basting occasionally with reserved marinade. Serve with rice if desired.
