HOISIN GLAZED SGRIMP

INGREDIENTS
  • 1 lb of shelled and deveined shrimp
  • 2 Tbs Siracha hot sauce
  • 2 tsp white vinegar
  • 1/8 tsp Chinese 5 spice
  • 1/4 tsp crushed red pepper flakes
  • 4 Tbs low sodium soy sauce
  • 2 Tbs smooth & creamy peanut butter
  • 1-1/2 Tbs molasses 
  • 1/8 tsp garlic powder
  • 2 tsp sesame oil
  • 1/4 tsp black pepper
  • bamboo skewers
  • chopped green onion 
  • sesame seeds
DIRECTIONS

Soak the bamboo skewers in water for 30 minutes. Leave the shrimp refrigerated. 


Using a whisk, combine all of the ingredients. It will take some time to blend in the peanut butter, but keep at it. The sauce will turn smooth after several minutes. 



KAMADO SETUP


Set up your frill for direct grilling. 
Preheat to 400F. 

Once the sauce is smooth, remove the skewers from the water. Arrange the shrimp on the skewers as desired. 


Brush on a thin layer of hoisin sauce over both sides of the shrimp. Place the skewered shrimp. Cook for 2 minutes. 




Flip & brush the shrimp with another coating of the sauce. Cook for two more minutes or until shrimp is opaque and cooked thoroughly. 
Remove the shrimp and garnish with sesame seeds and green onion. Serve with steamed rice or veggies.


ENJOY!!!