Grilled Shellfish in a Scotch, Soy, and Ginger Marinade

This recipe is a variation on a classic Chinese marinade. Instead of rice wine, sherry, or bourbon, which the Chinese love. I marinate the shellfish for an hour or two in scotch, soy, and ginger, grill them quickly, and serve them over lettuces tossed in a vinaigrette made from combining some of the marinade with olive oil and vinegar.

You don’t have to serve them with greens as a warm salad as they are perfectly wonderful hot off the grill/broiler, or sautéed and served as a stir-f