Can't claim this as an original - got it from the Kamado Joe YouTube channel but WOW was it good!
Link to the video is below.
5 1/2 tablespoons of orange juice (original recipe calls for Yuzu juice but I couldn't find it locally and it's pretty pricey on Amazon)
1/4 cup honey
2 1/2 tablespoons soy sauce
4 teaspoons sesame oil
4 teaspoons Sriracha sauce
2 teaspoons salt (after following this exactly I would omit or reduce the salt by 1/2 - even with a low sodium soy, it was fairly salty)
1 teaspoon curry powder (I used a hot Vindaloo curry)
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 to 2 pounds 30-35ct shrimp, peeled, deveined with the tail left on
Setup your grill for direct cooking at 450-500°. Combine the marinade ingredients and toss the shrimp in. Coat well and let marinate in the refrigerator for 30 minutes.
Put the shrimp on skewers and grill them over direct heat for about 2 minutes per side until done.
Link to the video is below.
5 1/2 tablespoons of orange juice (original recipe calls for Yuzu juice but I couldn't find it locally and it's pretty pricey on Amazon)
1/4 cup honey
2 1/2 tablespoons soy sauce
4 teaspoons sesame oil
4 teaspoons Sriracha sauce
2 teaspoons salt (after following this exactly I would omit or reduce the salt by 1/2 - even with a low sodium soy, it was fairly salty)
1 teaspoon curry powder (I used a hot Vindaloo curry)
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 to 2 pounds 30-35ct shrimp, peeled, deveined with the tail left on
Setup your grill for direct cooking at 450-500°. Combine the marinade ingredients and toss the shrimp in. Coat well and let marinate in the refrigerator for 30 minutes.
Put the shrimp on skewers and grill them over direct heat for about 2 minutes per side until done.
