(For My) Honey BBQ Sesame Shrimp
2 pounds jumbo shrimp (preferably fresh/wild), peeled, tails left on, and deveined
3 tbsp. toasted sesame seed oil, divided
3 tbsp. sake or dry sherry
3 tbsp. reduced-sodium soy sauce
2 tbsp. honey
2 tbsp. sesame seeds, white, black or combination
1 tbsp. Thai sweet chile sauce*
1 tbsp. ketchup
1 tsp. Thai fish sauce
1/2 tsp. Chinese five-spice powder
1 tbsp. green onion, minced
1 tsp. garlic, minced
1 tsp. minced fresh ginger
2 green onion tops, minced for garnish
Rinse the shrimp under cold running water; blot dry with paper towels. Set aside.
Combine 2 tbls. sesame oil, sake (or sherry), soy sauce, honey, sesame seeds, chile sauce, ketchup, fish sauce, five-spice powder, green onion, garlic and ginger in medium bowl; add shrimp; coat well. Cover and marinate in the refrigerator for 1 hour.
Preheat gas or charcoal grill to high. Remove the shrimp from the marinade; toss with 1 tbsp. sesame seed oil, set aside. Pour the marinade into a sauce pan and over a medium heat, bring to a simmer, cook until reduced and slightly syrupy; about 3 – 4 minutes. Remove from the heat and set aside.
Lightly oil the grill grates. Place the shrimp on the grates; cook until nicely browned, turning often with tongs and brushing with the marinade - about 2 minutes per side. Do not overcook. Transfer to serving plates and sprinkle with minced green onion. Serve hot or at room temperature. Serves 6.
*Thai sweet chile sauce can be found in most supermarkets or Asian Markets.
Kunde Family Estate Chardonnay