HOISIN SHRIMP ON GRILL

Hoisin Shrimp on grill image

Number Of Ingredients 10

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1/2 inch piece fresh ginger, peeled and minced
2 cloves garlic cloves, minced
1/2 teaspoon freshly ground black pepper
3 tablespoons soy sauce
3 tablespoons hoisin sauce
1 teaspoon dark Asian sesame oil
1/2 teaspoon sugar
2 tablespoons Chinese rice wine, dry sherry, or dry white wine
2 pounds extra-large shrimp (11 to 15 per pound), not shelled, but with legs removed, rinsed and patted dry
2 whole scallions, thinly sliced (optional garnish)

Steps:

Combine all the marinade ingredients in a large bowl. Add the shrimp and gently toss to coat with the seasonings. Refrigerate 30 to 40 minutes.
Prepare a charcoal grill for two-zone cooking. If using a gas grill, set one burner on high and one burner on low.
Brush the grate with oil and place the shrimp on their sides, about an inch apart, over the hottest part of the fire. Quickly brush them with any remaining marinade then count to 30. Turn them right away with tongs and move them away from the highest heat.
Finish cooking the shrimp until they turn pink and are barely firm, about 3 minutes. Do not overcook. Immediately remove to a platter and scatter with the scallions.