Grilled Hoisin Shrimp

Although, for most people, Labor day marks the closing of summer - or at least a sign that summer is coming to an end.  Around here, in the sunny desert of Arizona, that is not quite the case.  We are still having 100+ degree days and we still haven't reached a low in the 70's yet at night!  But, that's ok... we do things to survive just like most people do in the long cold winter months.  One way I definitely survive is by coming up with very simple, very quick dinner ideas.  This recipe ranks right up there.  Very simple and very light on ingredients.  From start to finish, even including marinating time, this meal takes 40 minutes tops.  If you want to make it happen faster, cut the marinating time in half... viola!  Dinner is served!

P.s...I'm sorry I've not been the best at commenting on others blogs the last few days.. between internet issues and big things going on at work, I find I barely have enough time just to put my own posts together.  Hopefully this will change in the next few days...but just know, even if I'm not commenting, I'm still probably lurking around your blog... I can't go long without my blogsphere friends!!

Grilled Hoisin Shrimp
Created by Jenn's Food Journey
Printable Recipe 
Ingredients:
2 Tablespoons Hoisin
1 Tablespoon low-sodium soy sauce
1 teaspoon mirin
1 teaspoon honey
1 lbs. extra-large (26/50 count) shrimp, peeled, deveined and tails removed
1/2 teaspoon Sriracha
drop of sesame oil
1 yellow bell pepper, thinly sliced

Directions:
In a small bowl or measuring cup, mix together the Hoisin, soy, mirin and honey together until well combined.  Remove 2 teaspoons of mixture and set the rest aside.  Mix together the 2 teaspoons of mixture, the Sriracha and a drop of sesame oil.  Place shrimp in a shallow dish and toss with sriracha mixture.  Cover and place in refrigerator for 1 hour.

Preheat grill to 325 degrees F.  Place a grill basket (or any stir fry pan meant for the grill) over direct heat and add the shrimp and peppers.  Grill for 6-8 minutes, stirring occasionally, until the shrimp is cooked through and is a lovely pink.  Remove from grill and toss with reserved sauce OR place shrimp and peppers over rice and drizzle sauce over top.  Enjoy!

One Year Ago:  BLT Scrambled Eggs
Two Years Ago:  Grilled Chicken Sandwich with Roasted Red Pepper and Goat Cheese Spread