These delicately seasoned shrimp pair well with taste buds. True! Position head over plate; open mouth; inhale.
- 24 medium uncooked shrimp, peeled and deveined (about 1 pound)
- 2 tablespoons vegetable oil
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper
- 4 tablespoons white sesame seeds, toasted
- 1⁄2 cup mayonnaise
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1⁄4 teaspoon powdered cayenne pepper
- 1 teaspoon light sesame oil
- 2 scallions, cleaned and chopped
- 2 tablespoons chopped cilantro
- 24 small metal skewers (if using toothpicks, soak them in water for 30 minutes before using so that they don't burn in the o) or 24 small wooden toothpicks (if using toothpicks, soak them in water for 30 minutes before using so that they don't burn in the o)
- Preheat oven to 400°F.
- Toss the shrimp with the vegetable oil, salt, and pepper. Dip one side of each shrimp in the toasted sesame seeds. Skewer with a toothpick. I actually threaded several on a metal skewer and dipped one side of that group of shrimp in the toasted sesame seeds at the same time. Much easier and you don't lose seeds while threading since you're doing that part last.
- When the oven is heated, place the skewered shrimp (sesame seeds on top) on a foil-lined baking sheet and bake 6 to 10 minutes (depending on your oven), until the shrimp are firm to the touch.
- For the dipping sauce, put the remaining ingredients into bowl and mix until blended. Season to taste with salt and pepper. Serve with the warm shrimp.
Loved it. The shrimp with toasted sesame are not only tasty but nice to look at too. The cilantro gets a little lost in the sauce but nonetheless good. Later I added some sriracha to the sauce and that made it more interesting for my palate - like a spicy Japanese mayo with scallion/cilantro. Maybe next time I'll try half with black and half with white sesame just for fun. By the way the amount of sauce is enough for 10 pounds of shrimp.