This grilled shrimp is full of Korean flavors. Quick to make!
2 pounds shrimp, shell off, tail on
1/4 cup low sodium soy sauce
3 tablespoons honey
4 cloves garlic, minced or grated
2 tablespoons gochujang
1 tablespoon toasted sesame oil
juice of half a lemon
2 tablespoons butter, at room temperature
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh cilantro, roughly chopped
1 Fresno pepper, sliced
In a large Ziploc bag, combine the soy sauce, honey, garlic, gochujang, sesame oil, and lemon juice. Shake up to mix, then add the shrimp and seal the bag to toss and coat. If desired, you can marinate the shrimp for up to 24 hours, but it's not imperative.
To make the citrus butter. In a small sauce pan, combine the butter, orange juice, and lemon juice and cook over medium heat until the sauce is melted and smooth. Remove from the heat and stir in the cilantro and chilies.
Preheat an outdoor grill or grill pan to high.
Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.
Arrange the skewers on a platter or plate and serve drizzled with the citrus butter and top with sesame seeds and cilantro.