Serves 4 to 8
This recipe is courtesy of Chris Squire. Over the years it has become one of our “star” appetizer recipes. You can alter the size of shrimp for this recipe, depending on your budget. Firecracker shrimp can be served cold and it can also be served warm over steamed rice or noodles as a sit-down starter. Much of the recipe can be made ahead so that it’s quick to assemble when company arrives.
Firecracker Shrimp
1⁄4 c. fresh cilantro, chopped
1⁄4 c. green onion, minced
2 tbsp. garlic, finely minced
1 tbsp. ginger, finely minced
1 tsp. orange zest
1⁄2 c. orange juice
1⁄4 c. hoisin sauce
2 tbsp. soy sauce
2 tbsp. honey
1 tbsp. sesame oil
1 tbsp. white wine vinegar
1 tbsp. Asian chili sauce
1 tbsp. white sesame seeds, toasted
1 lb. raw large shrimp, deveined
1. In a bowl, combine all of the marinade ingredients (except shrimp).
2. Either saute, boil or grill the shrimp and toss in the marinade
3. Serve.
