Grilled Miso Shrimp
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When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.
Servings: 4
Active Time: 10 minutes
Total Time: 30 minutes
PAIR WITH:
Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons yellow miso
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons light brown sugar
- 1 pound large shrimp, shelled and deveined
- 3 scallions, cut into 1 1/2-inch lengths
- 1/2 cup mayonnaise
- 1 tablespoon sambal oelek
Directions
1. Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.
2. Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
3. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise. —Marcia Kiesel
SERVE WITH Lime wedges and cilantro.
2. Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
3. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise. —Marcia Kiesel
SERVE WITH Lime wedges and cilantro.
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