Steps

• Step 1

  In a large bowl add the shrimp, green onion, garlic, ginger, jalapeno, oil and salt. Mix thoroughly to coat shrimp. Let the shrimp marinate while you prepare the sauce.

  Ingredients

  • 1 Pound jumbo shrimp, peeled and deveined

  • 1 Stalk green onions, minced

  • 2 Clove garlic, minced

  • 2 Teaspoon grated ginger

  • 1 Teaspoon minced jalapeño with seeds

  • 1 Teaspoon kosher salt

  • 1 Teaspoon Canola oil

• Step 2

  For the Sauce: Heat the canola oil in a saucepan over medium heat. Add garlic, ginger, jalapeño, and onion and sauté about 3 minutes. Add soy sauce and brown sugar and bring to a boil. Cook, covered, over medium-low heat for about 8 minutes or until onion is tender.Cool mixture slightly, then transfer to a blender. Add in the rest of the sauce ingredients and process until a smooth puree forms.

  Ingredients

  • 2 Teaspoon Canola oil

  • 4 Clove garlic, minced

  • 2 Tablespoon ginger, minced

  • 1  minced jalapeño with seeds

  • 1/2 Cup onion, diced

  • 1/3 Cup soy sauce

  • 1/4 Cup brown sugar

  • 1 Tablespoon rice vinegar

  • 2 Tablespoon tomato paste

  • 1/2 Teaspoon sesame oil

• Step 3

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 4

  Skewer the shrimp on metal skewers. Place shrimp skewers directly on the grill grate and cook the shrimp until they are pink and opaque, about 3 to 5 minutes per side.

  00:10

  450 ˚F / 232 ˚C

• Step 5

  Remove shrimp skewers from the grill and brush with the prepared sauce. Enjoy!