Korean-Style Barbecued Shrimp

Besides the usual beef and pork, I've had shrimp a number of times at Korean BBQ restaurants and really like the taste of the seasonings they are marinated in. I wanted to replicate this at home and finally came up with this version which is flavorful and light. If you want to serve this with a dipping sauce, then less salt is better in this recipe, so I only used a small amount of soy sauce in the marinade. The first time I made this, I happened to have some guacamole in the frig so decided to serve some on the side even though it was so not a Korean condiment. It was, however (and unsurprisingly), a great pairing with the grilled shrimp.

Ingredients:
2 lbs. medium shrimp, shelled and deveined

Marinade:
2 tsp. light soy sauce
2 tsp. sesame oil
2 tsp. mirin or sake
1 tsp garlic powder
2 tsp. lemon juice
2 tsp. orange juice
1 tbsp. brown sugar
1/2 tsp. Korean chili powder (gochugaru) or pinch of cayenne pepper

Minced scallion for garnish
Optional: guacamole and/or Korean dipping sauce

1. Combine all marinade ingredients in a bowl. Add the shrimp and toss to combine. Cover and let marinate 1 hour in the refrigerator.

2. Set up the grill (I prefer to use a hibachi-style grill, but any grill will do). 

3. Skewer the shrimp and grill about 2-3 minutes per side until they are lightly charred and just cooked through. 

4. Remove to a serving platter and garnish with minced scallions. 

5. The shrimp is flavorful on its own, but feel free to serve with a Korean dipping sauce and/or guacamole on the side.