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.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: <= 30 Min to Table, Appetizers, Gluten Free, Grill, Main Course - Seafood
Servings: 6servings
Author: Catherine Christiano
Ingredients
Glaze
1tablespoonlight soy sauceUse tamari for gluten free version
1tablespoonrice vinegar
2tablespoonssesame oil
1teaspoonchili oil
1teaspoonhoney
Shrimp
1poundlarge shrimp24 shrimp, shelled and deveined, use more for an entree
2tablespoonssesame seeds
1limecut in wedges
Instructions
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.
Notes
One pound of shrimp is good for an appetizer for six. Scale up, if serving as an entree.Pairs well with Thai Quinoa Salad https://catherinechristiano.com/2020/07/19/thai-quinoa-salad/