There are so many ways to serve this delicious and tangy shrimp recipe. Serve with a Pineapple Salsa (made from chopped fresh pineapples, red onion, and cilantro), or with an easy-to-prepare Cous Cous salad, made with toasted almonds and currants.
Spicy Sesame Grilled Shrimp
- 1 tsp. Chinese five-spice powder
- 1 tsp. freshly grated ginger
- 2 garlic cloves, minced
- 4 tsp. oyster sauce
- 4 tsp. sesame oil
- 2 tbsp. rice wine vinegar
- Asian Chili Oil or hot sauce, to taste
- 1 pound large raw shrimp — peeled and cleaned
- Combine the five-spice powder, ginger, garlic, oyster sauce, sesame oil, vinegar and chili oil, to taste. Whisk to combine, then add the shrimp and refrigerate for 15 minutes.
- Preheat your Twin Eagles Barbecue to high heat. Shake any excess marinade from the shrimp and place them onto metal skewers, or bamboo skewers that have been pre-soaked in water for 30 minutes to avoid burning.
- Grill the shrimp for 2 minutes on each side, or until the shrimp are opaque and cooked through.
Jamie Gwen is a CIA Grad, Celebrity Chef, Certified Sommelier, Lifestyle Expert and four-time Cookbook Author who can be seen stirring up something delicious on television, on the radio and in print from coast-to-coast. She brings the best to radio with her weekly Syndicated Radio Show heard every Sunday on Radio Stations across the country and in SoCal on Talk Radio 790 KABC. Jamie can be seen on KTLA Channel 5, on HSN and on national television news shows sharing her seasonal lifestyle approach and her passion for food. Her recipes are featured on chefjamie.com and on Microsoft’s worldwide Food & Drink App. Jamie’s most recent cookbook, Co-Authored by Lana Sills and entitled “Good Food For Good Times 2”, is now available as an eBook and has been featured on The Talk, Emeril Live and Martha Stewart.