Shrimp and Veggie Basket 8-21-12

Considered a few names for this cook;

Wok it's Not!
Talk the Wok, but don't wok the talk.
If it looks like a wok, and smells like a wok, and tastes (sort of) like a wok, it's.....no it's still not a wok.

Anyway, sometimes we just like to toss shrimp into the veggies.  Shrimp were marinated 48 hours in Lawrey's Schezuan Sweet & Sour (I know this makes it even worse, but I like it).  Veggies done at 350-400 raised grid direct, tossed at 10 minutes and 20 minutes.  Sprayed with EVOO at every toss.  At 20 minutes the shrimp are thrown on top.  We leave them on top to cook awhile and to let marinade flavor the veggies.  After 5 minutes they were tossed into the veggies, and then again and pulled in another 5 minutes.  During the shrimp cook we let the temp fall below 300.

This is done closed dome, not open like a real wok.  The one pic with flames comes from the marinade dripping through while loading the shrimp.  Loading the shrimp wet and sloppy flavors and cools the cooked veggies.

Served with rice.

Pics to follow.