12 servings (serving size: 2 shrimp and 2 teaspoons sauce)
1/4 cup orange-pineapple juice concentrate, thawed
1 tablespoon water
1 tablespoon red miso (soybean paste)
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons dark sesame oil
1 garlic clove, minced
24 unpeeled large shrimp (about 1 pound)
2 teaspoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 tablespoon sesame seeds, toasted
How to Make It
Combine first 6 ingredients in a bowl; stir well with a whisk.
Preheat oven to 450°.
Peel and devein shrimp, leaving tails intact. Combine shrimp, vegetable oil, salt, and pepper in a bowl; toss gently. Place shrimp on a foil-lined baking sheet; sprinkle with sesame seeds. Bake at 450° for 7 minutes or until shrimp are done. Serve with sauce.