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Grilled Miso Shrimp
© Con Poulos

Grilled Miso Shrimp

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When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers.

  1. 3 tablespoons fresh lime juice
  2. 2 tablespoons yellow miso
  3. 2 tablespoons vegetable oil
  4. 1 tablespoon finely grated fresh ginger
  5. 1 large garlic clove, minced
  6. 1 1/2 teaspoons light brown sugar
  7. 1 pound large shrimp, shelled and deveined
  8. 3 scallions, cut into 1 1/2-inch lengths
  9. 1/2 cup mayonnaise
  10. 1 tablespoon sambal oelek
  1. Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.
  2. Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
  3. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. Serve the shrimp with the sambal mayonnaise.
Serve With Lime wedges and cilantro.

Suggested Pairing

A zippy, tropical California Sauvignon Blanc.



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