Ingredients

Rubbed shrimp:
9 star anise
1 teaspoon ground coriander
1 tablespoon dried parsley flakes
2 teaspoons dried chives
1 teaspoon tobarashi (Japanese 7-spice)
2 teaspoons garlic powder
1 teaspoon salt
2 pounds (16 to 20 size) shrimp, deveined

Ponzu sauce:

6 tablespoons low-sodium soy sauce
6 tablespoons rice vinegar
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons lime juice
2 teaspoons ginger juice from a jar of pickled ginger
2 teaspoons chopped fresh chives
1 tablespoon minced parsley leaves

Directions

Special equipment:
About 4 dozen bamboo skewers soaked in water to prevent burning on
grill

Ingredients

To make the
rub:

Directions

Pulverize star anise, coriander, parsley flakes, dried
chives, tobarashi, garlic powder, and salt with a mortar and pestle, in a spice mill, or
with a coffee grinder dedicated to spices. Coat shrimp with rub, cover and refrigerate for
1 hour.

Ingredients

For the Ponzu
sauce:

Directions

Mix soy sauce, vinegar, brown sugar, lemon juice, lime
juice, ginger juice, and chives and make sure brown sugar has dissolved. Add parsley and

refrigerate.

Heat grill. Skewer shrimp and grill them until they are pink and just turn opaque. Place
in a nonreactive container and cover with Ponzu sauce. Chill for 2 hours before
serving.