whole calamari (about 4), cleaned and longer tentacles trimmed
finely grated fresh ginger
metal or soaked wooden skewers (8 in./20 cm)
Without slicing all the way through, cut cross-wise into the body (tubular section) of the calamari every 1/2-in. (1-cm) into a series of "rings" left intact along one side.
In large bowl, combine the ginger, soy sauce and sesame oil. Add calamari, turn to coat with mixture and marinate 10 min.
Thread skewers in and out through the calamari "rings". Place on grill preheated to high. Close lid and cook -- but lifting lid to turn often -- until calamari is firm, white and no longer translucent, about 4 min. Sprinkle with sesame seeds.
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