BEACH BISTRO
6600 Gulf Drive
Holmes Beach,
FL 34217
941.778.6444
www.BeachBistro.com

Key West jumbos with a hoisin barbecue sauce, Asian slaw and chimichurri.

Grilled Shrimp
Serves up to four people
30-40 large/jumbo shrimp, preferably from Key West but can be substituted
Hoisin barbeque sauce [recipe to follow]

Preheat grill on high, covered, for ten minutes. Adjust heat to medium/high and turn one burner off. (Middle burner if there are three.] While grill is coming to temperature, brush shrimp with Asian barbecue sauce. Oil grill rack and grill shrimp, covered, two minutes each side or until a barbeque sauce crust starts to form. Remove shrimp from grill and plate on top of Asian slaw. Garnish with a puddle of chimichurri sauce. If you are not able to grill outdoors, shrimp can be cooked in a hot, lightly oiled, well-seasoned ridged grill pan over moderate heat.

Hoisin Barbeque Sauce
6 tbsp hoisin sauce
2 tbsp rice wine vinegar
1 tbsp Asian fish sauce
1 tbsp soy sauce
1 tbsp honey
1/3 cup shallots, minced
2 cloves of garlic, minced
1/8 tbsp Chinese five spice
1 tbsp fresh ginger, minced
1/3 cup sugar

Stir together all ingredients except the sugar in a bowl. Cook sugar in a dry, heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with fork until sugar is melted into a deep, golden caramel. Tilt pan and carefully pour into hoisin mixture. Cook over moderate low heat, stirring until caramel is dissolved and sauce is thickened, six to eight minutes. Cool to room temperature. A quick substitution to the barbeque sauce is a 2:1 mixture of maple syrup and Newman's Own® Balsamic Vinaigrette Dressing.

Asian Slaw
1 tbsp granulated sugar
2 tbsp lime juice
2 tbsp Asian fish sauce
1 tbsp cilantro, minced
1/2 tbsp Sriracha chilli sauce
1 clove of garlic, minced
1 carrot, julienned
1/2 cup green papaya, julienned
1/2 jicama, julienned
1/2 green apple, julienned