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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

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