SKEWERED SESAME SHRIMP!

 

 

RECIPE:

24 large shrimp, peeled and deveined
8 6-inch bamboo skewers
2 tbsps. reduced-sodium soy sauce
2 tbsps. white wine vinegar
1/3 cup sesame seeds
1 tbsp. vegetable oil

Thread shrimp onto bamboo skewers (3 each). Combine soy sauce and vinegar in a shallow dish and put sesame seeds on a plate. Dip each skewer of shrimp into the soy sauce and vinegar mixture, then dip both sides of the shrimp skewer in the sesame seeds.

Heat oil over medium-high heat in a large skillet. Add shrimp skewers, 3-4 at a time and cook about 2 minutes per side or until shrimp are opaque. Transfer skewers to a plate. Pour the remaining soy-vinegar mixture into the hot pan and cook, stirring, until slightly thickened, about 30 seconds. Drizzle sauce over shrimp and serve warm.