I love shrimp. I can’t say that enough. Shrimps can be cooked in any way you want—boiled, steamed, fried, or grilled. It can be eaten by itself, but it is so versatile it can be used in various dishes from pasta to fried rice to chow mien to Spanish paella. This recipe combines my love for this crustacean and my favorite method of cooking—grilling.
¾ kg (1.6 lbs) shrimps
2 pcs. lemons
2 pcs. red onions (small)
2 pcs. bell peppers (red and green)
1 tbsp. soy sauce
1 tbsp. oyster sauce
1 tsp. sesame oil
1 tbsp. sugar
1/2 tsp. pepper
Bamboo barbecue skewers
Chinese parsley for garnish
1. Butterfly shrimps without removing head and shell. Retaining the head and shells makes it look rustic and better for presentation, although you can remove the shell and head if you want.
2. Cut one lemon, onions, and bell peppers to bite size pieces.
3. Skewer shrimp and vegetable alternately. I used this sequence: shrimp-bell pepper-shrimp-onion-shrimp-lemon. This will make around 14 shrimp skewers.
4. Heat charcoal for grilling. While waiting, mix together juice of one lemon, soy sauce, oyster sauce, sesame oil, sugar, and pepper. This is the basting sauce.
5. Grill skewers and baste constantly. You know it’s cooked when it’s bright orange. Each skewer will cook around 2 to 3 minutes.
6. Serve on a platter, sprinkle with chopped Chinese parsley leaves and lemon wedges. Serve with white rice. Enjoy!