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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. Plus:  Summer Grilling 

Grace Parisi
June 2010

Gallery

© Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Serve With

Lime wedges and cilantro.

Suggested Pairing

A zippy, tropical California Sauvignon Blanc.

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