Waaaaaaaaaait just a second. Don’t close the lid of your grill for the final time this year just yet. Oh, you grill in your boxers year-round, snow and all, too? Sweet. Carry on. We’ll just get the year-long benefit of enjoying fan-freaking-tastic recipes like this one when the weenies are inside enslaved to their Dutch ovens and crock pots. Not that there’s anything wrong with the beloved Dutch over or crock pot. I love both very dearly.
But, the grill. Is there anything easier or more flavorful? I can’t wait to cause my neighbors the olfactory lust after this recipe once the snow starts to fall. The smell this marinade makes as it gets all ooey and gooey on the grill. Oh BABY. Swoon-worthy.
My parents just had a brand new grocery store open 2 blocks from their house. It’s not like this is all that unusual in the urban Chicagoland area, but I’m so jealous. And I haven’t even seen the store yet.
I love my Meijer, but let’s face it, it’s not a cook’s dream. It’s…practical. Anywhere that sells me a pet goldfish and apples should not be trusted for the most primo ingredients. I can’t find miso at my store, but I guess I shouldn’t be shocked over that one. Half the time, I can’t find the cut of beef I need for a recipe and more often than not, they’re out of cilantro. FOR THE LOVE, PEOPLE. It’s every other week, practically. Buy more cilantro!
My biggest complaint, however, is the fact that they rarely carry peeled and deveined raw shrimp. They carry peeled and deveined COOKED shrimp in various sizes, but not raw (cooked shrimp get so rubbery when being re-heated or cooked a second time). When they do have them, I stock up, but it never fails that I’ll run through my stock in the freezer and we are outta luck. This is not an outlandish request, but my store can’t seem to rectify the situation, even after numerous visits to the customer service counter.
This recipe caught my eye and as expected, its bold flavors won me brownie points. Mr. Prevention ate 2+ servings while I all but hid a few shrimp to add to a salad for today’s lunch. By the way, these shrimp are great as leftovers on salad. If you decide to skip the glaze, that’s totally fine. It definitely adds additional flavor, but the marinade does a beautiful job of dolling these shrimp right up. Of course you can also take the quick and easy route by cooking the shrimp in a nonstick skillet, especially if the elements are not in your favor. 😉 Weenie or not, this is a winner.
- 1 lb raw shrimp, shelled and deveined
- 2 Tbsp olive oil
- ½ cup low sodium soy sauce
- ½ cup honey
- ¼ cup balsamic vinegar
- 1 Tbsp hoisin sauce
- 1 Tbsp minced garlic
- 10 small wooden skewers
- In a medium bowl, whisk together the olive oil, soy sauce, honey, balsamic vinegar, hoisin, and garlic. Pour about one-third of the mixture into a small sauce pan and to the bowl, add the raw shrimp and ensure shrimp are coated with marinade. Refrigerate the shrimp for 1 hour.
- While the shrimp marinate, soak the wooden skewers in water.
- Preheat a grill or grill pan to medium-high heat (about 350 degrees F). Slide several shrimp onto each of the wooden skewers. Place the skewers on the grill and cook until pink throughout, about 2 to 3 minutes per side.
- Meanwhile, heat the honey-garlic mixture in the sauce pan over medium-high heat. Bring the mixture to a boil, then reduce heat to low and simmer until thickened, about 5 minutes. Brush cooked shrimp with glaze before serving.
Nutrition Information based upon an ~25% use of marinade/glaze (confirmed with measurement).