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Grilled Shrimp with Asian Barbecue Sauce

Photo: Jean Allsopp; Styling: Julia Rutland
Yield Makes 4 servings
Treat yourself to a meal of grilled shrimp tossed in a sweet and spicy asian barbecue sauce. Serve a side of this sensational sauce for more drizzling and dipping.

Ingredients

  • 2 teaspoons canola oil
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeño chile, seeded and minced
  • 1/2 cup diced onion
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup light brown sugar
  • 1 tablespoon rice vinegar
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dark sesame oil
  • 1 pound peeled, large fresh shrimp

How to Make It

  1. Heat canola oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.

  2. Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.

  3. Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.

  4. Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.