When grilling shrimp or scallops, use sticks of lemongrass or sprigs of rosemary as an alternative to metal or bamboo skewers. Plus: Summer Grilling
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.
Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.
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.
Lime wedges and cilantro.
A zippy, tropical California Sauvignon Blanc.