Shrimp Brochettes With Asian Glaze

Name: Shrimp Brochettes With Asian Glaze
Total time: 45 min
Yield: 6 appetizer servings
Ingredients: 1 tablespoon light soy sauce; 1 tablespoon rice-wine vinegar; 2 tablespoons sesame oil; 1 teaspoon chili oil; 1 teaspoon honey; 24 large shrimp (about 1 pound); 2 tablespoons sesame seeds; 1 lime, cut in wedges

By Florence Fabricant

Total Time: 45 minutes
Rating: 3(7)
Comments: Read comments

Featured in: FOOD; Summer Grilling, Part 2: Some Fine Points on Seafood

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 appetizer servings

1tablespoon light soy sauce
1tablespoon rice-wine vinegar
2tablespoons sesame oil
1teaspoon chili oil
1teaspoon honey
24large shrimp (about 1 pound)
2tablespoons sesame seeds
1lime, cut in wedges

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Soak 12 8-inch wooden skewers in water.
Step 2
Mix the soy sauce, vinegar, sesame oil, chili oil and honey together and set aside. Preheat a grill.
Step 3
Holding two skewers close together, thread each pair with four shrimp, taking care that the shrimp all lie in the same direction. Brush with the soy sauce mixture.
Step 4
Just before grilling, spread the sesame seeds on a plate and dip each skewer lightly into the seeds to coat the shrimp with seeds.
Step 5
Grill the shrimp about two minutes on each side, just until they turn pink. Serve as an appetizer with wedges of lime.