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Barbecued Teriyaki Shrimp Skewers with Asian Asparagus Salad


12 large raw shrimp (skewered)
1/2 cup teriyaki sauce
2 bunches of asparagus
1/2 red onion, julienned
2 cups cherry tomatoes, halved
1/4 cup pickled ginger, chopped


Marinate the skewered shrimp in teriyaki sauce for up to two hours.

In the meantime, blanche the asparagus in boiling water until tender (approximately 2 minutes). Remove the asparagus from the water and place immediately into ice water to preserve the bright green color. After the asparagus has thoroughly chilled, cut it into one-inch pieces. Toss together the asparagus, red onion, tomatoes, and ginger with approximately one cup of Sesame Vinaigrette.

Cook the shrimp skewers on the barbecue over medium heat for about 2 minutes per side, or until done.

Sesame Vinaigrette
1/4 cup hoisin sauce
1/2 cup rice wine vinegar
1/4 cup sesame oil
3/4 cup canola oil
1/4 cup soy sauce
1/4 cup sugar
2 tablespoons sesame seeds


Whisk together.

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