Title: Aussie shrimp on the barbie with orange ginger sauce
 Categories: Australian, Seafood
      Yield: 6 Servings
 
     12    Giant Prawns, shelled and
           -deveined (heads and tails
           -intact)
    1/4 c  Butter
      1 c  Orange juice (freshly
           -squeezed)
      2 tb Sherry
      1 ts Orange Zest (grated)
      2    Green onions, tops and white
           -(minced)
      1 ts 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.
  
  From: The Register Guard, by Edythe Preet, a LA free lance writer.
  
  File