Ingredients

• 3 tablespoons soy sauce
• 3 tablespoonsmirin (sweet Japanese rice wine), or 3 tablespoons dry Sherry mixed with 1 tablespoon sugar
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon chopped peeled fresh ginger
• 1 teaspoon grated lemon peel
• 10 uncooked extra-large shrimp (about 10 ounces), peeled, deveined
• 2 cups thinly sliced bok choy or Napa cabbage

Instructions

1. Prepare barbecue (medium-high heat). Whisk soy sauce, mirin, lemon juice, oil, ginger and lemon peel in shallow bowl to blend. Add shrimp and stir to coat; let marinate 10 minutes.
2. Drain marinade into small saucepan and boil 1 minute. Grill shrimp until just opaque in center, turning occasionally, about 3 minutes.
3. Divide bok choy between 2 plates and drizzle with some of warm marinade. Top with shrimp. Serve, passing remaining marinade as sauce, if desired