Recipe#25227

Title: AUSSIE SHRIMP ON THE BARBIE WITH ORANGE GINGE

From: The Register Guard, by Edythe Preet, a LA free
  lance writer.

12                    Giant Prawns, shelled and
                        -deveined (heads and tails
                        -intact)
     1/4   c            Butter
   1       c            Orange juice (freshly
                        -squeezed)
   2       tb           Sherry
   1       t            Orange Zest (grated)
   2       ea           Green onions, tops and white
                        -(minced)
   1       t            Ginger root (freshly grated)
  Soak a dozen long wooden skewers in water for 30
  minutes. Then push skewers through prawns, lengthwise,
  from head to tail with only 1 to a skewer.
  
  Combine all ingredients in saucepan and cook over
  medium to low heat, stirring, until butter is
  completely melted.
  
  Dip skewered prawns in the orange sauce and position
  on oiled grill rack about 4 inches above the coals.
  Baste liberally with sauce and grill for 2 minutes.
  Turn the prawn over and baste again, cooking for
  another 2 minutes. Smaller prawn will be done at this
  point, but continue basting and turning larger prawn
  until they are pink and cooked through. Remove from
  heat immediately when done, as they will get tough of
  overcooked. Use any remaining sauce for a dip for the
  prawns.