Miso Sesame Grilled Shrimp

Ingredients

Marinade: 

• 3 tablespoons light miso paste 
• 2 tablespoons unseasoned rice vinegar 
• 1 tablespoon packed light brown sugar 
• 1 tablespoon toasted sesame oil 
• 1 tablespoon mirin 
• 1 tablespoon ginger, minced 
• 2 medium cloves garlic, minced 
• 1 pound large (about 31-35 count) raw, tail-on shrimp, peeled and deveined 
• 1 tablespoon toasted sesame seeds, for garnish 
• 1 tablespoon sliced green onion tops, for garnish 
• 1 lime, cut into 8 wedges

Directions

1. Marinade: in a medium bowl, combine miso paste, rice vinegar, brown sugar, sesame oil, mirin, ginger, and garlic. 
2. Place shrimp and marinade in a quart-sized resealable plastic bag. Press air out of bag and seal. Gently shake bag until shrimp are coated. Refrigerate for 6 hours or up to 24 hours.  
3. Soak 8 to 10 bamboo skewers in cold water for 30 minutes. 
4. Drain shrimp in a strainer placed over a bowl. Reserve marinade. 
5. Heat cast iron cooktop to 400°F. Thread 5 to 6 shrimp on each skewer. 
6. Using a silicone brush, brush shrimp with marinade and grill for about 2 minutes. Turn, brush with marinade, and continue cooking for 2 to 3 more minutes. 
7. Remove from grill to serving platter, garnish with sesame seeds, green onion. Serve immediately with a squeeze lime juice over individual portions.

Serves:  4