GRILLED COLOSSAL SHRIMP WITH GUAVA GLAZE

GRILLED COLOSSAL SHRIMP WITH GUAVA GLAZE image

Number Of Ingredients 11

4 tablespoons peeled and minced fresh ginger, divided - two tablespoons for the shrimp and two tablespoons for the glaze
2 tablespoons Asian fish sauce (don't be scared; it's good)
2 tablespoons roasted or toasted sesame oil
1/2 tablespoon ground coriander
1 teaspoon red pepper flakes (or more to taste - but just know 3 teaspoons makes this dish very hot)
Large (U/12) shrimp, peeled and deveined (at least two per person)
Red bell peppers, one for every four people you are serving
For the glaze (besides the aforementioned ginger)
2 cups guava juice
1 cup pineapple juice
1/2 cup apple cider vinegard

Steps:

In a large bowl, combine the 2 tablespoons minced ginger, fish sauce, sesame oil, coriander and red pepper flakes. Cut the red pepper in fourths from top to bottom. Then using a knife, or scissors, cut-out lobster claw shapes. Add these to the rest of the fish sauce mixture, and toss everything to coat, and thread a shrimp or two on the skewer ending with one lobster-claw shaped red bell pepper. Cover and refrigerate while you make the glaze (outside, preferably). In a medium saucepan, combine the guava juice, pineapple juice, vinegar, and the remaining 2 tablespoons of ginger and bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the mixture is reduced by two-thirds and becomes slightly syrupy, about 30 to 40 minutes. When the glaze is ready place the skewers on the grill and cook until the shrimp are just cooked through, about 3 to 4 minutes per side. (To check the shrimp for doneness, nick, peek, and cheat. Cut into one of the shrimp at its thickest point and peek inside to be sure it is opaque all the way through). Do not overcook. Serve with the guava glaze in a small bowl as a dipping sauce