My family loves grilling. Take a gander at our weekly menu plans and I guarantee there will be something grilled on it. One of the things that we love to grill is seafood. Grilled fish is a common occurrence; typically we have fish on Fridays (thanks to Lenten habits that perpetuate throughout the year), and I prefer grilled salmon over almost any fish out there. We have shrimp a good bit as well; either cooked by my dad or in some sort of scampi. We have been known to grill shrimp once or twice, and when we do, we use this recipe.
Grilled Shrimp Skewers – Adapted from Bobby Flay
4-6 long wooden grilling skewers
20-30 large shrimp, peeled and devined
1/2 cup soy sauce (low sodium is best)
2 cloves garlic, minced
1 tablespoon grated fresh ginger (or 3/4 teaspoon ground ginger)
1 tablespoon toasted sesame oil
2 tablespoons white wine vinegar
1 tablespoon lime juice
1/4 cup oil (Bobby suggests peanut, but we use vegetable)
Salt and pepper
2 tablespoons sesame seeds, toasted, divided
Soak the skewers in water for an hour. This will keep them from burning during the grilling. Thread 5-6 shrimp on each skewer, making sure they lay flat. Place in large tupperwear container or a 9×13 inch baking dish.
Mix soy sauce and next 6 ingredients (through the oil) in a small bowl; reserve 1/4 of the marinade for a sauce if desired. Sprinkle shrimp lightly with salt and pepper on both sides. Pour marinade and 1 tablespoon toasted sesame seeds over shrimp skewers and cover container. Allow to marinate in the fridge, 30 minutes to an hour, turning skewers halfway through the time.
Preheat grill to medium high. Grill shrimp 2 minutes per side or until just cooked through. Put cooked shrimp on a serving dish and sprinkle with remaining toasted sesame seeds. Serve with reserved sauce, if desired.
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| Served with grilled vegetables. |
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