1 pound raw large (or medium) shrimp, peeled and deveined
2 tablespoons reduced-sodium soy sauce
1 tablespoon vegetable oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
3 green onions, cut into 1-inch pieces
Lettuce leaves (optional)
1. Prepare grill or preheat broiler. Soak 10 (12-inch) wooden skewers in hot water 30 minutes. Meanwhile, place shrimp in large plastic resealable food storage bag. Combine soy sauce, oil, garlic and red pepper, if desired, in cup; mix well. Pour over shrimp. Seal bag; turn to coat. Marinate at room temperature 15 minutes.
2. Drain shrimp; reserve marinade. Alternately thread shrimp and onions onto skewers. Place skewers on grid or rack of broiler pan. Brush with reserved marinade; discard any remaining marinade. Grill, covered, over medium-hot coals or broil 5 to 6 inches from heat 5 minutes on each side or until shrimp are pink and opaque. Serve on lettuce-lined plate, if desired.
Serving Suggestion: For a more attractive presentation, leave the tails on the shrimp.