From the ever-practical Joy of Cooking, this simple marinade enhances beef or pork, but I like it best with shrimp. Makes 1-2/3 cups, enough for 3 pounds of meat or shrimp.
1-1/2 cups flat beer
1 Tbsp dry mustard
1 tsp powdered ginger
1/2 tsp kosher salt
3 Tbsp reduced-sodium soy sauce
1/8 tsp hot sauce (I like Tabasco)
2 Tbsp sugar or honey
1/4 cup orange marmalade
2 garlic cloves, minced
Combine all marinade ingredients in a mixing bowl.
Preheat oven to 425°F.
Add 2-3 pounds of large (21-25 size) peeled and deveined shrimp to the bowl, and marinate in the refrigerator for 1 hour.
Roast for 10-12 minutes, or cook on a grill for 3-4 minutes.
Serve hot or at room temperature.