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Honey Sesame Shrimp 'On the Barbie'

April 15, 1999
Web posted at: 5:46 p.m. EDT (2146 GMT)

Adapted from "The Barbecue Bible" by Steven Raichlen (Workman Publishing Company)

4 servings


  • 1 1/2 pounds jumbo shrimp, peeled and deveined
  • 5 tablespoons Asian (dark) sesame oil
  • 3 tablespoons rice wine, sake, or dry sherry
  • 3 tablespoons soy sauce
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons sesame seeds
  • 1 tablespoon Thai sweet chili sauce (optional)
  • 1/2 teaspoon Chinese five-spice powder
  • 2 cloves garlic, crushed with the side of a cleaver
  • 2 slices(1/4 inch think) fresh ginger
  • 2 scallions, trimmed, white part flattened with the side of a cleaver, green part finely chopped and set aside for garnish

Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.

Combine 3 tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chili sauce (if using) and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions and shrimp to coat, then cover and let marinate, in the refrigerator, for 30 to 60 minutes.

Preheat the grill to high.

Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.

When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.

Transfer the shrimp to serving plates or a platter and sprinkle with the scallion greens. Serve immediately.

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