Ingredients: |
Ingredients: 1 1/2 lbs jumbo shrimp, peeled and deveined
5 T Dark sesame oil
3 T rice wine, sake, or dry sherry
3 T soy sauce
1 1/2 T honey
1 1/2 T sesame seeds
1 T Thai sweet chili sauce
1/2 tsp Chinese five-spice powder
2 cloves garlic, crushed
2 Alices (1/4 inch thick) fresh ginger
2 scallions, trimmed, white part flattened with side of cleaver, green part finely chopped and set aside for garnish
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Directions: |
Directions:Rinse shrimp under cold water, drain and blot dry with paper towels. Set aside while you marinade them.
Combine 3 tablespoons of sesame oil, rice wine, soy sauce, honey, sesame seeds, chili sauce and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate, in the refrigerator, for 30-60 minutes.
Preheat grill too high.
Using a slotted spoon, remove shrimp from the marinade to a bowl and toss with remaining 2 tablespoons of sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring marinade to a boil over medium-high heat and cook, uncovered, to a thick syrupy glaze, about 3 minutes. Remove from heat and set aside.
When ready to cook, oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the out side and firm and pink inside. about 2 minutes on each side. Brush shrimp with glaze as they cook.
Transferr the shrimp to serving plates and sprinkle with scallion greens, Serve immediately |
This recipe for Honey Sesame Shrimp Grilled is from