In a sauce pan, combine water,
soy sauce, lemon grass, ginger, and sugar. Bring to a boil.
Remove from heat and cool. For each portion, thread one
shrimp on a short bamboo skewer. Wrap a turkey strip around
the shrimp. Place the skewers in the cooled marinade. Cover
and let stand, refrigerated for 1 hour. Remove from marinade
and discard marinade. Pan sear until cooked through. Garnish
with toasted sesame seeds and scallions. Makes 16 servings.