Prep: 35 min
Cook time: 6 min
Makes 10 servings
20 bamboo skewers (6 inches)
20 peeled and deveined extra-jumbo shrimp (tails left on)
1 scallion (the green top), sliced
toasted sesame seeds
For the sauce:
1/3 cup honey
3 tbsp gochujang
1 1/2 tsp lemon zest (about 1/2 lemon)
2 tbsp fresh lemon juice
2 tbsp soy sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp minced scallion whites
1 tbsp toasted sesame seed oil
Soak the bamboo skewers in water.
Whisk together honey, gochujang, lemon zest, lemon juice, soy sauce, garlic, ginger, scallion white, and oil in a bowl. Reserve half of this mixture for a dipping sauce.
Topp the shrimp in the remaining sauce. Let it marinate for 30 minutes.
Thread 2 shrimp onto 2 skewers- so the skewers are parallel to each other. This is so the shrimp will stay in place on the skewers.
Cook either on the grill on medium heat for 2-3 minutes per side or in the oven at 350F (175C) on a small baking sheet and flip halfway through cooking (about 4-5 minutes).
Sprinkle the shrimp with the scallion greens and sesame seeds. Serve with the reserved sauce. Enjoy!