Martooni Shrimp Recipe

• 1/2 c. dry white wine
• 1/4 c. extra virgin olive oil
• 1/2 onion, minced
• 1/4 c. fresh lemon juice
• 2 tbsp. sweet vermouth
• 2 tbsp. minced fresh parsley
• 1 tbsp. fresh cilantro (chopped)
• 1 tbsp. white wine Worcestershire Sauce
• 2 cloves garlic, crushed
• 1 1/2 teaspoon celery pwdr
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grnd pepper
• 1/2 teaspoon (scant) grnd ginger
• 30 uncooked med. shrimp, deveined
• 20 cherry tomatoes
• 10 bamboo skewers (soaked in water for 1 hour)

1. Mix first 13 ingredients in a shallow dish.
2. Add in shrimp and toss to coat.
3. Cover and chill for 3 hrs.
4. Remove shrimp from marinade; reserve marinade.
5. Thread 3 shrimp and 2 tomatoes alternately on each skewer.
6. Prepare barbeque (medium heat).
7. Place skewers on grill and cook till shrimp are just pink, basting with marinade.
8. Cook about 2 min per side.
9. Serve warm or possibly at room temperature.

white wine, extra virgin olive oil, onion, lemon juice, sweet vermouth, parsley, fresh cilantro, white wine worcestershire sauce, garlic, celery pwdr, salt, freshly grnd pepper, ginger, shrimp, tomatoes, bamboo skewers

Taken from cookeatshare.com/recipes/martooni-shrimp-53108 (may not work)