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In a large bowl, whisk together lime juice, olive oil, ginger, brown sugar, garlic, lime zest and sesame oil. Set aside.

Peel and de-vein the shrimp leaving the tails intact. Add shrimp to marinade and toss to coat thoroughly. Cover bowl or place contents of bowl in a large re-sealable plastic food storage bag and refrigerate for at least 1 hour.

Pre-heat grill or broiler. Thread shrimp and lime wedges onto 8 skewers, dividing evenly.

Cook shrimp skewers directly over medium-hot fire for about 5 minutes or until shrimp are bright pink, turning once during cooking or cook directly under the broiler, 3 to 4 inches from the heat source.

For each serving place two skewers on top of a finely chopped salad mix like radicchio and endive, or romaine and arugola. Sprinkle with chopped cilantro leaves.

This recipe yields 4 servings.

Comments: Fresh limes give this very fast and easy dish a real hit of citrus flavor. The smoky shrimp with an Asian edge are perfect for outdoor summer cooking, although theyre equally as good when broiled.

Wine Recommendation: This is a perfect Sauvignon Blanc dish. Look for a French Sancerre or one of the fresh and grassy versions from California or New Zealand. Robert Mondavis Fume Blanc is a Californian classic and you cant do better than New Zealands Cloudy Bay.

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