I always check the Monterey Bay Aquarium’s website to see which kinds of seafood I should be looking to buy. The recommendations are divided into three categories (Best Choice, Neutral, and Avoid) based on environmental factors, farming conditions, and availability. Pink Shrimp from Oregon happen to be listed in the Best Choice category, so if you can get your hands on these little guys, they are so much fun to grill on skewers with a delicious marinade!
1 lb. shrimp, peeled and deveined
1 tablespoon fresh ginger, grated
3 tablespoons honey
1 ½ tablespoons soy sauce
4 oz. pineapple juice
2 limes (juice of 1 for marinade and other for garnish)
Combine all ingredients except for shrimp in a medium bowl (Tupperware would be ideal) and mix together. Add shrimp and marinate for about 3 hours. The long marination period is not necessary, but it will give the shrimp a buttery texture in this case. Preheat the grill to medium-high, skewer shrimp, and cook until shrimp are just done, about 2 minutes on each side. Serve over a yummy green salad or by itself as an appetizer. Check out more recipes at Taste of Pace!