Provided by Robert Irvine : Food Network
Time 1h23m
Yield 2 dozen appetizers
Number Of Ingredients 16
Steps:
- Pulverize star anise, coriander, parsley flakes, dried chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for 1 hour.
- Mix soy sauce, vinegar, brown sugar, lemon juice, lime juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and refrigerate.
- Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before serving.
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