Sesame Ginger Shrimp and Mushrooms

This shrimp is a great appetizer or accompaniment to ribs or steak!

Photos by Ian McCausland

1/4 cup olive oil
1/4 cup finely chopped green onions
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
1 tablespoon seasoned rice vinegar
2 teaspoons grated fresh ginger
1 teaspoon sesame oil
1 lb raw deveined shrimp in shell (min. size: 31/35)
1 lb medium mushrooms, quartered

Preheat grill (or oven) to 500°F.

Mix together oil, onions, cilantro, garlic, vinegar, ginger, and sesame oil. Season with salt and pepper.

Remove the legs from the shrimp, but keep the shell and tail intact. Gently lift the shell from each side of the shrimp and rub the ginger cilantro mixture between the flesh and the shell. Press the shells back against the meat of the shrimp to roast (Retain at least 1 tbsp of the ginger and cilantro mixture for tossing with the mushrooms). Arrange shrimp in a single layer on a rimmed baking sheet.

Toss mushrooms in the ginger cilantro mixture and arrange between the shrimp on the baking sheet. Roast shrimp until completely opaque, about 7 minutes.

Pair with: Chateau de Berne Bistrot de Provence Rosé, France: clean crisp, with hints of strawberry, white flower, and apricot on the nose ($19.99)

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