Recipe by diner524
Another recipe posted for ZWT Australia from "The Barbecue! Bible" by Steven Raichlen and here is the description: "Shrimp "on the barbie," aka grill, is Australia's most famous culinary export. Even if you know nothing else about Down Under cooking, you're surely aware of how much Australians love grilling-especially seafood. If the truth be told, shrimp is something of a misnomer, as most Australians would say "prawns." The Chinese roots of this dish are obvious-a legacy of the huge influx of Asian immigrants to Australia in the 1970s and 80s. I love the way the sweetness of the honey and five-spice powder play off the nuttiness of the sesame seeds and sesame oil and the brininess of the shrimp and soy sauce."
- 1 1⁄2 lbs jumbo shrimp, peeled and deveined
- 5 tablespoons sesame oil (dark)
- 3 tablespoons rice wine, Sake or 3 tablespoons dry sherry
- 3 tablespoons soy sauce
- 1 1⁄2 tablespoons honey
- 1 1⁄2 tablespoons sesame seeds
- 1 tablespoon Thai sweet chili sauce (see note)
- 1⁄2 teaspoon Chinese five spice powder
- 2 garlic cloves, crushed with the side of a cleaver
- 2 slices fresh ginger (1/4 inch thick)
- 2 scallions, trimmed, white part flattened with the side of a cleaver, green part finely chopped and set aside fo
Directions See How It's Made
- Rinse the shrimp under cold running water, then drain and blot dry with paper towels. Set aside while you prepare the marinade.
- Combine three tablespoons of the sesame oil, the rice wine, soy sauce, honey, sesame seeds, chile sauce (if using), and five-spice powder in a large bowl and whisk to blend. Stir in the garlic, ginger, scallions, and shrimp to coat, then cover and let marinate in the refrigerator, for 30 to 60 minutes.
- Preheat the grill to high.
- Using a slotted spoon, remove the shrimp from the marinade to a bowl and toss with the remaining 2 tablespoons sesame oil. Pour the marinade into a saucepan; remove and discard the garlic, ginger, and scallion whites, using the slotted spoon. Bring the marinade to a boil over medium-high heat and cook, uncovered, to a thick, syrupy glaze, about 3 minutes. Remove from heat and set aside.
- When ready to cook, oil the grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
- Transfer the shrimp to serving plates and or a platter and sprinkle with the scallion greens. Serve immediately.
- Note: Sweet chile sauce is the Thai version of ketchup. One good brand to look for is Siriacha. If not available, simply omit.