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Shrimp Skewers




			1/2 pound medium-sized shrimp, peeled and deveined

			1 medium-sized red bell pepper, cut into 1-inch squares (or mixture of red, green and yellow peppers)

			1 Tablespoon water

			1 8-ounce can water chesnuts

		Marinade

			3 Tablespoons soy sauce

			2 Tablespoons sesame oil

			2 Tablespoons white vermouth

			1/4 cup thinly sliced scallions

			1 clove minced garlic

			1 teaspoon ground ginger

			1 teaspoon black pepper

			8 6-inch bamboo skewers

In a 2-cup glass measure, place red pepper squares and 1 Tablespoon water. Cover with vented plastic wrap. Microwave at Power Hi for 2 minutes. Alternate red bell pepper, shrimp and water chestnuts on skewers. Place in shallow baking dish. Combine marinade ingredients. Pour marinade over skewered shrimp and vegetables and allow to marinate for 30 minutes in refrigerator. Arrange skewers in a circle on a 12-inch roasting rack. Preheat oven to 425¡ÆF. Spoon remaining marinade over skewers on roasting rack. Place roasting rack on turntable with metal rack in place. Cook at Convection (425¡ÆF) for 5 to 8 minutes. Turn skewers over. Cook at Convection (425¡ÆF) for an additional 4 to 7 minutes. Place cooked skewers on serving platter. Pour cooking juices over skewers and serve immediately.


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