INGREDIENTS:1 pint water
1 cup soy sauce
2 bunches lemon grass
2 Tbsp. fresh ginger root, peeled and minced
2 Tbsp. granulated sugar
16 16/20 shrimp, peeled, deveined and tail removed
1 lb. raw turkey breast, skinless and sliced into 3 inch finger-sized strips
as needed, sesame seeds, toasted
as needed, scallions, chiffonade slice DIRECTIONS:In a saucepan, combine water, soy sauce, lemon grass, ginger and sugar. Bring to a boil. Remove from heat and cool.
For each portion, thread one shrimp on short bamboo skewer. Wrap a turkey strip around the shrimp. Place skewers in cooled marinade. Cover and let stand, refrigerated, for 1 hour. Remove skewers from marinade and pan sear. Garnish with toasted sesame seeds and scallions. SERVINGS:16 servings From:Chef Rob Joyce, Radisson Airport Hotel, Warwick, Rhode Island PHOTO CREDIT:Photo Credit: NATIONAL TURKEY FEDERATION
