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Recipe: Firecracker Shrimp with Hot Pepper Jelly Glaze

Main Dishes - Fish, Shellfish
FIRECRACKER SHRIMP WITH HOT PEPPER JELLY GLAZE

24 jumbo shrimp, (about 1 1/2 pounds) peeled, tails on
1/2 cup mirin (sweetened rice wine)
2 tablespoons toasted sesame oil
1 tablespoons low-sodium soy sauce
1 teaspoon ground ginger
2 1/2 teaspoons unsweetened rice vinegar, divided use
2 heaping tablespoons hot pepper jelly
2 teaspoons sesame seeds, toasted

Soak 12 bamboo skewers in water for 30 minutes. Build a charcoal fire or heat a gas grill.

Combine mirin, sesame oil, soy sauce, ginger and 2 teaspoons of the vinegar in a resealable plastic bag. Add shrimp, seal, toss and refrigerate 30 minutes.

Heat pepper jelly and remaining 1/2 teaspoon vinegar in a small saucepan until liquid. Keep warm over very low heat.

Skewer the shrimp by inserting bamboo skewers on each side so the shrimp resemble rungs of a ladder. You will have 6 skewers with 4 shrimp on each. Make sure there is room between each shrimp.

Adjust the grill heat to medium-low. Place skewers over direct heat for 4 to 5 minutes. Using tongs, turn the shrimp over. Lightly coat the cooked side with pepper jelly glaze and cook 4 to 5 minutes more. Remove from grill and sprinkle with the sesame seeds.

Makes 4 servings
Adapted from source: Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ by Elizabeth Karmel
MsgID: 0085093
Shared by: Betsy at Recipelink.com
Board: Cooking Club at Recipelink.com
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