- Level: Easy
- Total: 1 hr 23 min
- Prep: 20 min
- Inactive: 1 hr
- Cook: 3 min
- Yield: 2 dozen appetizers
Ingredients
Rubbed shrimp:
9 star anise
1 teaspoon 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- 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.
For the Ponzu sauce:
- 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.
