Shrimp with Brandy and Tartare Sauce

20 raw jumbo shrimp, shelled and deveined
2 cloves garlic, minced
1/2 cup brandy
2 tbsp olive oil
4 stems bok choy, cut into 3/4-in pieces
Juice of one lemon
Salt and pepper to taste

Place all ingredients in bowl and marinade for 30 minutes at room temp.
Alternate shrimp and bok choy on skewers. Place on oven proof platter.
Broil 12-14 minutes in oven. Turn skewers over once and season during cooking. Baste with marinade if desired.
Serve with tartare sauce.




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