11/2 lb jumbo shrimp, peeled and de-veined
5 Tbs dark sesame oil
3 Tbs rice wine or dry sherry
41/2 tsp honey
3 Tbs soy sauce
41/2 tsp Nashville Spice Company Sesame Seeds
1/2 tsp Nashville Spice Company Chinese Five Spice Powder
2 cloves garlic, minced
2 slices peeled fresh ginger,
2 scallions, sliced for garnish
Rinse shrimp under cold water and pat dry.
Combine 3 Tbs sesame oil, rice wine, soy sauce, honey, Nashville Spice Company Sesame Seeds, and Nashville Spice Company Five Spice Powder in a large bowl and whisk to blend. Stir in garlic, ginger, scallions whites, and shrimp and toss to coat, then cover and marinate in refrigerator for 30 minutes to an hour.
Remove shrimp from marinade. Add remaining 2 Tbs of sesame oil. Remove the garlic, ginger, and scallion whites. Place marinade in a pot and bring to a boil over medium-high heat, and cook uncovered until it is a thick, syrupy glaze. Set aside.
Heat grill to high. Grill shrimp, 2 minutes per side. Liberally brush on the glaze as they cook.
Place shrimp on serving plate, top with scallions, and serve.
Nutritional Information (per serving) | Calories 339.4 Total Fat 10.3g Saturated Fat 1.6g Polyunsaturated Fat 4.2g Monounsaturated Fat 3.3g
Cholesterol 258.4mg Sodium 820.2mg Potassium 365.7mg Total Carbohydrate 21.4g Dietary Fiber 0.7g Sugars 16.4g Protein 36.2g