Summer time in Chicago means BBQ season, I therefore try to grill out as much as I can. I will be posting Girl meets Grill recipes every Friday! I love making my homemade teriyaki with my Father's local honey. Both are very addicting. The sweet, tender and juicy bites of the shrimp with grilled scallions is a quick pick for a fresh and super fast meal!
8 pieces of large raw shrimp, deveined and peeled
1/4 cup San-j's nama shoyu (you can use soy sauce)
2 tablespoons of mirin
2 tablespoons of local honey (I used my Father's locally grown raw honey)
1/4 cup water
1/2 teaspoon finely chopped garlic
1 teaspoon finely grated ginger
1 teaspoon finely chopped cilantro (optional)
1 teaspoons of chopped scallions cut on the diagonal for garnish (optional)
1 bunch of scallions, root ends trimmed
1-2 Tablespoon of Olive Oil
Fresh Ground Pepper
In a saucepan combine nama shoyu, mirin, garlic, ginger & cilantro over medium high heat. Once it boils, turn the heat down, and let it simmer for about 3 minutes. Remove sauce from heat and let it cool down. I recommend making this beforehand. Once the sauce is cool, use it as a marinade for the shrimp. Marinate the shrimp with the teriyaki sauce for 30 minutes.
Prepare the grill to medium high heat.
Grill shrimp for 6 minutes or until shrimp are done.
Brush scallions with olive oil. Lay the scallions on the grill for about 2 minutes or until you see grill marks. Turn over scallions and cook for another minute or so.
Transfer scallions to a plate. Place grilled shrimp on top of grilled scallions. Serve immediately.