Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Shrimp

  2. 20 Wooden skewers - soaked

  3. 30 minutes

  4. 1/2 cup 118ml Soy sauce - plus

  5. 2 tablespoons 30ml Soy sauce

  6. 1/4 cup 59ml Sake

  7. 5 tablespoons 75ml Extra-virgin olive oil Kosher salt - to taste Freshly-ground black pepper - to taste

  8. 2 Shallots - finely diced

  9. 2 Garlic cloves - minced

  10. 1 Whole peeled tomatoes - (28 oz) - drained, and Hand-crushed

  11. 1/4 cup 59ml Hoisin sauce

  12. 2 tablespoons 30ml Rice vinegar

  13. 1 tablespoon 15ml Red chili paste

  14. 1/4 cup 40g / 1.4oz Brown sugar

  15. 1/2 teaspoon 2 1/2ml Chili powder Garnish

  16. 2 Avocados - peeled, sliced

  17. 2 Scallions - sliced thin Lime wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Thread shrimp onto water-soaked skewers and place in a shallow dish. Pour 1/2 cup soy sauce, sake, and 2 tablespoons oil over the shrimp and season them with salt and pepper. Set aside and let them marinate while you make the barbecue sauce. Heat 3 tablespoons oil in a large saute pan over medium-high heat. Add shallots and garlic and cook for 1 minute. Stir in tomatoes and season with salt and pepper. Add 2 tablespoons soy sauce, hoisin sauce, vinegar, chili paste, sugar, and chili powder. Cook until the mixture has thickened, about 10 to 15 minutes. Use an immersion blender to break the tomatoes up into a chunky sauce. Heat a grill or a grill pan and cook the shrimp about 3 minutes per side. To serve, spread some barbecue sauce onto a large platter and place the grilled shrimp skewers on top of that. Garnish with avocado, scallions, and lime wedges. Serve extra barbecue sauce on the side. This recipe yields 4 servings.


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