SESAME SHRIMP WITH MISO SAUCE

FOR THE MISO SAUCE:
1/4 cup orange-pineapple juice concentrate, thawed
1 tablespoon water
1 tablespoon red miso (soybean paste)
2 teaspoons minced fresh ginger
2 teaspoons dark sesame oil
1 garlic clove, minced
FOR THE SHRIMP:
24 large shrimp (about 1 pound)
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground pepper
1/8 cup toasted sesame seeds

TO MAKE THE MISO SAUCE:
Whisk orange-pineapple concentrate, water, miso, ginger, sesame oil and garlic in a bowl.

TO PREPARE THE SHRIMP:
Heat oven to 450 degrees F. Line a baking sheet with foil.

Peel and devein shrimp, leaving tails intact. In a bowl, toss shrimp with vegetable oil, salt (kosher salt gives added crunch to the shrimp) and pepper. Roll shrimp lightly in sesame seeds; place on foil-lined baking sheet.

Bake at 450 degrees for 7 minutes or until shrimp are done.

Serve with sauce for dipping.

Makes eight servings (three shrimp and three teaspoons sauce each)
Source: Mary Corpening Barber and Sara Corpening Whiteford, San Francisco caterers and authors of Cocktail Food