-1 teaspoon sesame oil
-2 tablespoons chili garlic sauce (or Asian hot sauce)
-1 tablespoon Hoisin sauce (or Asian dipping sauce
-2 shakes soy sauce
-2 cups orange juice
-1/2 teaspoon fish sauce
-20 cilantro leaves, chopped
-24 -16/20 count shrimp, peeled and de-veined
-4 metal skewers
1. Combine all marinade ingredients: 1 teaspoon sesame oil, 2 tablespoons chili garlic sauce, 1 tablespoon Hoisin sauce, 2 shakes of soy sauce, 2 cups orange juice, 1/2 teaspoon fish sauce, and 20 chopped cilantro leaves.
2. Add all shrimp to the marinade mixture, and let sit overnight in refrigerator, or for at least 2-3 hours. Cover with plastic while sitting.
3. Place 6 shrimp on metal skewers, and grill until shrimp are pink. Serve immediately.
Serves about 4.
Steven Brooks is the Executive Chef at Springdale Country Club. Chef Brooks offers monthly cooking classes at the club.
Shot in the home of Bill & Avis Bailey in Springdale.