Grilled shrimp skewers | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) rasped fresh ginger
• 2 cloves garlic, rasped
• 2 tbsp (30 mL) sodium reduced soy sauce
• 1/4 tsp (1 mL) sriracha sauce (or 1/2 tsp/2 mL for a spicier kick)
• 1 pkg (454 g) large raw shrimp, thawed peeled and deveined
• 2 tbsp (25 mL) chopped fresh cilantro (optional)
• 2 cups (500 mL) baby arugula