JMSetzler
Babbling Farker
I fired up my Kamado Joe Classic this evening to try out one of the recipes in Chris Lilly's new "Fire & Smoke" book. The recipe was titled "Yuzu Shrimp Skewers" but I was unable to find Yuzu juice at my local markets. I substituted orange juice in its place and the results were OUTSTANDING!
I got a pound of 26-30ct shrimp and peeled & deveined them and left the tails on. The marinade is as follows:
5 tablespoons orange juice
1/4 cup honey
2 1/2 tbsp soy sauce
4 teaspoons sesame oil
4 teaspoons srirach chili sauce
2 teaspoons salt
1 teaspoon curry powder
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
I wisked all that together until the honey was completely dissolved in the mix. I added the shrimp to the mixing bowl and tossed it in the sauce and let it marinate in the fridge for 30 minutes.
I had my Kamado Joe set up for direct cooking but had my grill rack in the elevated position. I had the dome temp at around 500°. I grilled these shrimp on soaked bamboo skewers for 2 minutes per side and they were cooked to perfection!
The flavor is phenomenal. There is just a tad of heat to these but it doesn't come around until you have eaten a few of the shrimp!
I can't wait to try this same marinade on some fish!
