I shelled the gulf shrimp and washed them (not in Dawn) and now they are
marinating in some olive oil, chopped garlic, a little sesame oil, soy
sauce, a little oyster sauce, wine vinegar (just a couple of drops - wish I
had some rice vinegar but I don't). ground ginger. Tomorrow I'll grill them
and baste them with some garlic butter while they cook. I read a while back
to use two skewers rather than one so the shrimp don't spin. I will use up
the rest of the baby peas and maybe cook some rice if I feel like I need
some carbs after yard work.