- 2 1/4 lbs. uncooked shrimp, peeled
- 1/4 c. Asian sesame oil
- 1/4 c. rice wine or dry sherry
- 1/4 c. soy sauce
- 2 tbls. honey
- 2 cloves garlic
- 2 1/4 inch thick piece of fresh ginger
- 2 scallions
- 2 tbls. sesame seeds
- 1 tsp. hot sauce
- 1/2 tsp. Chinese five-powder spice
| Crush garlic with the side of a cleaver. Slice ginger and flatten with side of a cleaver. Flatten white part of scallion with the side of a cleaver and finely chop the green part. Toast sesame seeds in 325 oven until light brown. Combine oil, sherry, soy sauce, honey, garlic, ginger, white part of scallions and 1 tbls. sesame seeds, hot sauce and five-powdered spice. Whisk until honey dissolves. Marinate shrimp 30 minutes. Drain shrimp in a strainer over a saucepan. Boil marinade until thick and syrupy, about four minutes. Thread shrimp on skewers and place on grill until cooked through, 2 minutes per side, basting with marinade. Transfer to shrimp to platter. Sprinkle with scallion greens and sesame seeds. Serve at once. |