Medium
4
Published 1998
Shrimp “on the barbie,” aka grill, is Australia’s most famous culinary export. Even if you know nothing else about Down Under cooking, you’re surely aware of how much Australians love grilling—especially seafood. If the truth be told, shrimp is something of a misnomer, as most Australians would say “prawns.” The Chinese roots of this dish are obvious—a legacy of the huge influx of Asian immigrants to Australia in the 1970s and 80s. I love the way the sweetness of the honey and five-spice powder play off the nuttiness of the sesame seeds and sesame oil and the brininess of the shrimp and soy sauce.
Rinse the shrimp under cold running water, then drain them and blot dry with paper towels.
Combine
Using a slotted spoon, transfer the shrimp from the marinade to a bowl and toss it with the remaining
Set up the grill for direct grilling and preheat to high.
When ready to cook, brush and oil the grill grate. Arrange the shrimp on the hot grate and grill, turning with tongs, until nicely browned on the outside and firm and pink inside, about 2 minutes per side. Brush the shrimp with the glaze as they cook.
Transfer the shrimp to serving plates or a platter, sprinkle the scallion greens on top, and serve with lime wedges.
© 1998 All rights reserved. Published by Workman Publishing.