Hibachi Shrimp
For the ginger sauce:
Add chopped onions and chopped ginger into small bowl. Add the juice of 1/4 lemon, soy sauce and vinegar. Stir.
For the shrimp:
Peel, de-vein, and butterfly the shrimp with a short blade. Salt the shrimp generously.
Fill the bottom of a pan with vegetable oil. Heat, and add the shrimp.
Sauté the shrimp until pink on each side. Do not burn.
Squeeze the rest of the lemon all over. Add parsley and sesame oil.
Flip the shrimp once more and serve hot with ginger sauce on side.
