From: Chef Rob Joyce, Radisson Airport Hotel, Warwick, RI.
Yield: 16 servings.
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" finger-size strips
as needed, toasted sesame seeds
as needed, scallions, chiffonade slice
In a sauce pan, 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 a short bamboo skewer. Wrap a turkey strip around the shirmp. Place skewers in the cooled marinade. Cover and let stand, refrigerated for 1 hour. Remove skewers from marinade and pan sear. Garnish with toasted sesame seeds and scallions.
Photo Credit: National Turkey Federation