Teriyaki Shrimp

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	Steven Buchholz serves Grilled Teriyaki Shrimp with asparagus and rice pilaf.   Bill Zars | Staff Photographer
	Steven Buchholz serves Grilled Teriyaki Shrimp with asparagus and rice pilaf.   Bill Zars | Staff Photographer

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½ cup teriyaki sauce

1 tablespoon store-bought teriyaki marinade

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1 tablespoon olive oil

3 cloves garlic, finely chopped

½ cup pineapple juice

1 tablespoon fresh lemon juice

¼ cup chopped cilantro

1 tablespoon freshly grated ginger

2 tablespoons brown sugar

1 pound peeled and deveined shrimp

Heat a gas or charcoal grill to High.

In a large glass bowl, mix the teriyaki sauce and marinade, olive oil, garlic, lemon and pineapple juices, cilantro, ginger and brown sugar until the sugar dissolves. Add the shrimp and marinate 10 minutes.

Skewer shrimps and spritz them with olive oil nonstick spray. Place skewers on heated grill and cook until pink, about 1½ to 2 minutes each side. Try to only turn once. Remove from grill and serve with rice pilaf.

Serves four.

Cook's note: This marinade is also good with chicken.