Grilled Kung Pao Shrimp

By Hester

Ingredients

• 1/4 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup Asian (toasted) sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 1 pound medium shrimp, peeled and deveined

Preparation

Step 1

1 Whisk soy sauce, rice wine vinegar, sesame oil, garlic, ginger, cayenne pepper, and red pepper flakes together in a bowl. Add shrimp to bowl; gently stir to coat shrimp completely. Set aside to marinate at least 5 minutes.

2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.

3 Remove shrimp from marinade and shake off any excess. Discard remaining marinade.

4 Grill shrimp until bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.