This riff on a classic Hong Kong dish is as hot as it is tasty! Serve it on skewers (mini-skewers work great) or on toothpicks for easy eating. Serve any leftover sauce on the side for dipping.
Makes 8 to 10 servings
1 pound large (31–35 count) shrimp, peeled and deveined
sea salt to taste
freshly ground black pepper to taste
FOR SAUCE
1 teaspoon sesame oil
1 teaspoon canola oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1/4 cup minced onion
1 jalapeño pepper, seeds and veins removed, minced
1/4 cup Frank’s® RedHot® Original Cayenne Pepper Sauce
2 tablespoons hoisin sauce
1 tablespoon honey
1 tablespoon chile garlic sauce
2 teaspoons Worcestershire sauce
1 Prepare grill according to the manufacturer’s instructions. Preheat the grill to medium heat. While the grill is preheating, skewer the shrimp with bamboo skewers. Sprinkle with salt and pepper. Grill the shrimp, turning once, until fully cooked, 2–4 minutes. Remove from the grill.
TO MAKE THE SAUCE
1 Heat the sesame oil and canola oil in a small skillet over medium heat. Add the ginger, garlic, onion, and jalapeño to the oil and sauté until softened and fragrant, about 3–5 minutes. Remove from the heat and stir in the remaining ingredients until well distributed.
2 Brush the sauce on both sides of the shrimp. Serve immediately, with or without the skewers.