3 T. soy sauce or reduced-sodium soy sauce
1 T. regular or seasoned rice vinegar
1 T. dark sesame oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1 lb. uncooked large shrimp, peeled and deveined

For marinade, combine soy sauce, vinegar, oil, garlic and pepper flakes in small bowl; mix well. Cover; refrigerate up to 3 days. To complete recipe, prepare marinade. Combine marinade and shrimp in resealable plastic food storage bag. Seal bag securely. Refrigerate at least 30 minutes or up to 2 hours, turning bag once. Spray barbecue grid with nonstick cooking spray. Prepare barbecue grill for direct cooking.
Drain shrimp reserving marinade. Thread shrimp onto 12-inch–long skewers. Place skewers on prepared grid; brush with half of reserved marinade. Grill skewers, on covered grill, over medium coals 5 minutes. Turn skewers over; brush with remaining half of marinade. Grill 3 to 5 minutes or until shrimp are opaque.

Yield: 16 servings
Calories: 129
Fat: 4g
Fiber: 0g