Lemon-Ginger-Marinated Shrimp Bowl
Halve the amount of shrimp and marinade called for and arrange in a glass bowl that is 5 to 6 inches in diameter and about 3 inches deep. Makes about 10 appetizer servings.
Orange-Mint-Marinated Shrimp Bowl:
Prepare as above, except substitute orange peel for the lemon peel and orange juice for the lemon juice. Substitute Dijon-style mustard for the tomato paste. Omit cayenne pepper. Add 1 tablespoon snipped fresh mint to the marinade. Omit onion for garnish. If desired, arrange cucumber ribbons and fresh mint sprigs on top of shrimp, and garnish with orange wedges.
Spicy Marinated Shrimp Bowl:
Prepare as above, except omit honey and ginger. Add 1 teaspoon ground black pepper and 1/2 teaspoon ground white pepper to marinade mixture. Omit cucumber and onion garnish. Serve with lime wedges if desired.
Quick Lemon-Marinated Shrimp Bowl:
Prepare desired version as above, except use 4 pounds frozen cooked shrimp (with tails), thawed, in place of the 5 pounds fresh large shrimp in shells. Arrange shrimp in bowl. Use desired marinade. Continue as above.