Ginger Hoisin Summer Shrimp

Copyright 2007 Lynne Rossetto Kasper

This is summer finger food, a big pile of shrimp that you peel and eat with your fingers needs only lots of napkins. Shrimp stay juicier when grilled in their shells, and the short marinade edges up their character. Serve them hot, warm, or with a light chill. The cucumber salad below is a natural with the shrimp and a great contrast of crisp cucumber against cool, slippery rice noodles.

Serves 4 to 6

Marinade:

• 1/2 inch piece of fresh ginger, peeled and minced
• 2 large garlic cloves, minced
• 1/2 teaspoon fresh ground black pepper
• 3 tablespoons soy sauce
• 3 tablespoons hoisin sauce (available in the Asian section of many supermarkets and inspecialty food stores. Koon Chun brand is especially reliable)
• 1 teaspoon Asian sesame oil
• 1 teaspoon sugar
• 2 tablespoons Chinese rice wine, or dry sherry, or dry white wine

Shrimp:

• 2 pounds extra large shrimp (11 to 15 per pound), not shelled, but with legs removed, rinsed and patted dry
• Oil for the grill
• 2 whole scallions, thin sliced (optional garnish)

1. You could mince and blend all the marinade ingredients in a food processor, or merely blend them in a medium bowl. Add the shrimp and gently toss to coat with the seasonings. Refrigerate 30 to 40 minutes.

2. Meanwhile, start the grill. If using wood charcoal, let it burn down until the coals are covered with grey ash. On a gas grill, you want the heat at medium to medium-high.

3. To grill the shrimp, brush the grill grate with oil to keep the shrimp from sticking. Lay the shrimp on their sides, about an inch apart, over the hottest part of the fire. Quickly brush them with any marinade left in the bowl and count to 30. Turn them right away with tongs as you move them away from the highest heat.

4. Finish cooking the shrimp over medium to medium-low until they turn pink and are barely firm, about 3 minutes. Do not overcook. Immediately remove to a platter. If you'd like, scatter the sliced scallions over the shrimp.

LYNNE'S TIPS

• Shrimp from United States waters are generally preferred from both a sustainability and quality standpoint. As a general rule, follow the recommendations of the Monterey Bay Aquarium's Seafood Watch program (www.seafoodwatch.org). The Program rates wild-caught prawns and spot shrimp from British Columbia a "best" choice. Wild-caught prawns and spot shrimp from the United States are rated "good," as are white, pink and brown shrimp (farmed or wild) from the United States.



• Check out www.wildamericanshrimp.com for a list of Certified Wild American Shrimp. The site lists these brands of frozen shrimp to look for in grocery stores: Arista, Caught Fresh, Dominick Frozen Shrimp, Emeril's Louisiana Shrimp, Sea Pearl, and SeaPak Shrimp Company.



• For the marinade you want the dark, fragrant, Asian sesame oil that is used as a flavoring, not the lighter one that is used for sautéing and for things like salad dressings.

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