6 tablespoons pickled ginger, finely chopped
4 tablespoons lemon juice
2 tablespoons vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons sugar
4 teaspoons grated (or finely minced) gingerroot
½ teaspoon salt or to taste
2 pounds cooked medium shrimp, peeled and deveined
36 sugar pea pods, blanched*
18 metal or bamboo skewers
Combine pickled ginger, lemon juice, oils, sugar, gingerroot and salt in a resealable bag, mash bag to mix thoroughly.
Add shrimp, mix to coat, and refrigerate for 2 hours.
Drain shrimp. Skewer a shrimp thru the tail and body, place a pea pod in an “C” over the skewer and push down, next add another shrimp, another pea pod and end with a shrimp.
*To blanch, cook pea pods in boiling water for 1-2 minutes. Immediately remove and plunge in ice cold water.