24 medium shrimp, peeled2 limes, cut into 8 wedges each
2 Tbsp pale dry sherry
Sauce:
2 Tbsp ketchup
1 Tbsp hoisin sauce
1 Tbsp sesame oil
2 tsp chili paste with garlic, or Shriracha hot sauce
1 tsp dried dill
palmful cilantro, minced
2 cloves garlic, minced
1/2-inch fresh ginger, minced
Soak 8 wooden skewers in water. Whisk together the sauce ingredients in a small bowl. Transfer half the sauce to a large bowl, add the dry sherry and fold in the shrimp. Allow to marinate for about an hour.
Heat an outdoor grill. Thread three shrimp separated by lime wedges on each of the skewers. Baste with some of the remaining sauce and grill, about 8-10 minutes in total, turning at least once and re-basting with sauce.
Serve over rice or polenta.
Serves 4.
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