Ingredients

The following ingredients have 4 Servings
  • 1 tbsp gochujang
  • 2 tsp honey
  • 2 tsp mirin
  • 2 tsp soy sauce
  • 1/2 tsp toasted sesame oil
  • 1 small cloves garlic (minced)
  • 1/2 tsp fresh ginger
  •  
  • 1 lb peeled and deveined jumbo shrimp (weight after peeling)
  • 1/4 tsp Kosher salt
  • 8 long wooden skewers (soaked at least 20 minutes)
  • cooking spray
  • 2 tbsp scallions (sliced thin on an angle)
  • 1 tsp sesame seeds

Instruction

  • Combine glaze ingredients together in a small bowl.
  • Season shrimp with salt and place on doubled skewers to make 4.
  • Heat a clean, lightly oiled grill to medium heat, when the grill is hot add the shrimp, careful not to burn the skewers. Grill 4 minutes on one side, turn and cook 2 minutes. Brush the glaze on the shrimp, turn and brush on the remaining side. Cook and additional minute or until the shrimp is opaque and cooked through.
  • Transfer to a platter, brush with any remaining glaze and top with sesame seeds and scallions.