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   Lemon Grass & Ginger Marinated Turkey & Shrimp Pinwheel

1 pint water
1 cup soy sauce
2 bunches lemon grass
2 Tbsp. fresh ginger root, peeled and minced
2 Tbsp. granulated sugar
16–20 shrimp peeled, deveined , and tail removed
1 lb. raw turkey breast, skinless and sliced into 3-inch finger-size strips
Sesame seeds, toasted
Scallions
Chiffonade slice

   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.

 


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