Shrimp Brochettes with Asian Glaze
The nutty flavor of sesame combined with a chili oil-honey glaze on grilled shrimp and finished with a spritz of lime makes for a nice appetizer or main course for summer backyard gatherings.Based on a recipe by Florence Fabricant, The New York Times, June 9, 1996.
Servings: 6 servings
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons sesame oil
- 1 teaspoon chili oil
- 1 teaspoon honey
- 1 pound large shrimp 24 shrimp, shelled and deveined, use more for an entree
- 2 tablespoons sesame seeds
- 1 lime cut in wedges
- Early in day, soak 12 8-inch wooden skewers in water.
- Preheat grill. In small bowl combine glaze ingredients.
- Holding two skewers close together, thread each pair with four shrimp, taking care that shrimp all lie in same direction. Brush with glaze.
- Just before grilling, spread sesame seeds on plate and dip shrimp to coat with seeds.
- Grill about two minutes on each side, until shrimp turn pink. Serve immediately with wedges of lime.
One pound of shrimp is good for an appetizer for six. Scale up, if serving as an entree.