My favorite part of this meal? The sweet mini peppers. I know that sounds silly because in all honesty, I didn't do a thing to the sweet peppers. But there was something about those peppers...grilled...dipped in that yummy sauce. MMMMMMMM!! Let's just say... the shrimp was good, but the peppers and sauce were divine!
Grilled Shrimp and Mini Sweet Peppers with Benihana Sauce
Sauce adapted from Top Secret Recipes
1 dry pint vine sweet mini peppers (about 20-24)
38 frozen extra large shrimp, thawed, peeled and deveined
extra virgin olive oil
For the Sauce -
5 Tablespoons mayonnaise
1 Tablespoon lemon juice
1/8 teaspoon granulated sugar
1/8 teaspoon garlic powder
1 teaspoon ketchup
1/8 teaspoon ground ginger
1/2 teaspoon hot sauce
1/4 teaspoon dry mustard
1/4 teaspoon paprika
1/4 teaspoon black pepper
Put the mini sweet pepper and shrimp in a large bowl. Toss with olive oil and season with garlic salt and pepper.
In a small bowl, mix together all the ingredients for the sauce until well combined. Cover and refrigerate until ready to use.
Preheat grill to 350-375 degrees and oil the grill grates. Thread the shrimp onto skewers and thread the mini peppers on their own separate skewers. (if using wooden skewers, make sure they have soaked in water for at least 30 minutes) Place the shrimp and pepper skewers directly over the fire and grill for about 3-4 minutes per side for the shrimp and 5-6 minutes per side for the peppers. Carefully remove from grill. Serve with Benihaha Shrimp sauce. Enjoy!
One Year Ago: Grilled Pork Chops with Tarragon Mustard Butter