4 lb Beef short ribs, 2 1/2″ Long
2/3 cup Kikkoman Teriyaki sauce
1 tablespoon Toasted sesame seeds
1 teaspoon Sugar
2 teaspoon Tabasco sauce
2 large cloves garlic, pressed

Procedure

Score meaty side of ribs opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise.

Place ribs in large plastic bag.

Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs.

Press air out of bag; tie top securely.

Refrigerate 4 hours, turning bag over occasionally.

Remove ribs and broil or grill 4 inches from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp.

Turn ribs over occasionally during cooking.

Source: Double Yummy Recipes

Cooking time: 4 minutes
Serves: 8

Ingredients:

1/2 cup butter, melted (1 cup = 250 ml)
1/4 cup olive oil
1/4 cup minced fresh herbs (parsley, thyme and cilantro)
3 tablespoons fresh lemon juice ( 1 tablespoon = 20 ml)
3 garlic cloves, crushed
1 tablespoon minced shallot
1 kg of medium to large shrimp (prawns), unpeeled
Spinach leaves and lemon slices

Procedure:

1. Combine first 6 ingredients in large bowl. Mix in shrimp. Marinate at room temperature for 1 hour or refrigerate for 5 hours, stirring occasionally.

2. Prepare barbecue with medium hot coals.

3. Thread shrimp onto skewers and grill until just opaque (about 2 minutes per side)

4. Line platter with spinach.

5. Arrange skewers on platter and garnish with lemon.

Serve.

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Total recipes in this category = 13