KOREAN SHRIMP SKEWERS WITH HONEY-GOCHUJANG SAUCE

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KOREAN SHRIMP SKEWERS WITH HONEY-GOCHUJANG SAUCE

INGREDIENTS

SOAK:

20 bamboo skewers (6-inch)

WHISK:

⅓ cup honey

 

3 Tbsp. gochujang

 

Minced zest of 1 lemon (11/2 tsp.)

 

2 Tbsp. each fresh lemon juice and low-sodium soy sauce

 

1 Tbsp. each minced fresh garlic, ginger, and scallion whites

 

1 Tbsp. toasted sesame oil

TOSS:

20 peeled and deveined extra-jumbo shrimp (16–20 count, about 1 lb.), tails left on

SPRINKLE:

Sliced scallion greens

 

Toasted sesame seeds

INSTRUCTIONS

Soak skewers in water.

Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl; reserve half for a dipping sauce.

Toss shrimp in remaining honey mixture; let marinate 30 minutes.

Preheat grill to medium. Brush grill grate with oil.

Thread two shrimp onto two skewers; repeat with remaining shrimp and skewers. Grill shrimp until cooked through, about 3 minutes per side.

Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

This Recipes Adapted From site

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