Cooking for 12 people
Ingredients
- 1 1/2 lb.
large shrimp, shelled and deveined (at least 36)
- 24
small shishito peppers
- 12
wooden skewers, soaked
- 3 tbsp.
white or yellow miso
- 3 tbsp.
fresh lime juice
- 2 tbsp.
mirin
- 3 tbsp.
olive oil
- 1 tbsp.
finely grated fresh ginger
- 2 cloves
garlic, minced
- 2 tsp.
brown sugar
1Food Prep
In a large bowl, add the shrimp rub ingredients, and whisk until the sugar is dissolved and everything is well combined.
Next, add the shrimp, and rub to coat evenly. Then, let sit for 20 minutes.
If you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
Finally, thread the skewers with 3 shrimp and 2 peppers each, starting and ending with shrimp.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the shrimp skewers on the grill, and cook until the peppers are slightly charred and the shrimp is cooked through, about 2–3 minutes on each side. Don’t overcook your shrimp, they cook quickly. Fully cooked shrimp turn pinkish on the outside and white on the inside.
When the shrimp reaches an internal temperature of 145°F on a digital meat thermometer, remove the shrimp skewers from the grill.
Serve immediately and enjoy.
For safe meat preparation, reference the USDA website.
