Asian Grilled Shrimp
Ingredients
- 1 cup Pacific Northwest Canned Pear juice
- 1 cup soy sauce
- 1/2 cup rice wine vinegar
- 1/3 cup dark sesame oil
- 2-4 tablespoons chili-garlic sauce
- 1/4 cup pickled ginger minced
- 144 pieces shrimp, peeled and deveined 16 count/lb.
- 48 Bamboo skewers soaked in water
- 24 leaves Baby Bibb lettuce leaves
- 1-1/2 quarts Pear Relish*
- 1 cup dark sesame oil
- 24 fresh cilantro leaves
Pear Relish
- 1-1/4 quarts Pacific Northwest Canned Pears drained, finely diced, juice reserved for marinade
- 2/3 cup cilantro minced
- 1/2 cup red onion finely diced
- 1/4 cup rice wine vinegar
- 1/3 cup fish sauce
- 2 teaspoons chili-garlic sauce
Instructions
- In container with lid, whisk together Pear juice, soy sauce, vinegar, oil, chili sauce and ginger; add shrimp, toss to coat, cover and refrigerate 1-2 hours, stirring occasionally. Before cooking, remove shrimp from marinade and drain.
- Weave shrimp evenly onto skewers, 3 shrimp per skewer.
- To Prepare: Grill 2 skewers per serving to order over medium-high heat.
- To Serve: for each serving, place lettuce leaf on plate and mound 1/4 cup Pear Relish over leaf. Top with 2 shrimp skewers and drizzle with 2 teaspoons Sesame oil. Garnish with fresh cilantro sprig.
- Pear Relish: In a bowl, combine all ingredients; toss to mix well; cover and refrigerate a least 2 hours before using as directed. Mixture may be processed slightly for smoother texture to serve as dipping sauce.
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