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Honey-Sesame Shrimp




Source of Recipe


by catmama635/EDC, from the Barbecue Bible/Steven Raichlen


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8090.1

List of Ingredients




1 1/2 lbs. jumbo shrimp, peeled and deveined
5 Tablespoons Asian (dark) sesame oil
3 Tablespoons rice wine, sake, or dry sherry
3 Tablespoons soy sauce
1 1/2 Tablespoons honey
1 1/2 Tablespoons sesame seeds
1 Tablespoon Thai sweet chile sauce (optional, see note)
1/2 teaspoon Chinese five-spice powder
2 cloves garlic, crushed
2 (1/4 in.) slices fresh ginger
2 scallions, trimmed, white part flattened with the side of a cleaver, green part finely chopped and set aside for the garnish.

NOTE: Sweet chile sauce is the Thai version of ketchup. One good brand to look for is Siriacha. If not available, simply omit it.

Recipe



Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

Combine 3 T. of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallion whites, and shrimp to coat, then cover and let marinate, in the refrigerator, for 30-60 minutes. Preheat grill to high.

Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 T. of sesame oil. pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from the 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 outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook. Transfer the shrimp to a serving platter and sprinkle with the scallion greens. Serve immediately.

Serves 4