Miso Grilled Shrimp

I made this Food & Wine recipe a couple weeks ago and just never got around to posting it.  I was drawn to it because it involves some of my favorite things: grilling, miso, garlic, and shrimp.

3 tbs lime juice
2 tbs yellow miso
2 tbs vegetable oil
1 tbs grated fresh ginger
2 garlic cloves, minced
1 1/2 light brown sugar
1 lb lg shrimp, shelled and deveined
3 scallions, cut into 1 1/2” lengths
1/2 c mayonnaise
1 tbs sambal oelek (chile paste)

Mix the lime juice, miso, oil, ginger, garlic, and brown sugar in a bowl.

Toss the shrimp in the miso mixture and skewer them, alternating one shrimp with one slice of scallion.  If you use wood skewers, soak them in water for a few minutes prior to using so they don't burn.

Cook the skewers in a grill pan or on a grill. Of course it rained every evening for a week when I planned to make this so I used the grill pan.

These shrimp skewers smell amazing as they're cooking.  I could hardly keep from taking them off too early.  It's really easy to make a huge batch too.  I can't wait til I get a big grill again and I can try these out at a cookout.

Mix together the mayo and sambal oelek and serve it alongside the shrimp.  This only makes enough for 8 skewers so I paired it with some quinoa.  It would have been better with rice, though.  The quinoa didn't quite work.  Lesson learned.  I'll probably try some grilled vegetables next time.  Otherwise, the shrimp was amazing.