Asian-Style Shrimp Scampi

This recipe is an adaptation of Bobby Flay's Grilled Shrimp Scampi Style with Soy Sauce, Garlic and Ginger. 

Ingredients

• 1/4 cup plus 1 teaspoon soy sauce
• 2 tablespoons plus 2 teaspoons toasted sesame oil
• 2 limes, juiced
• 2 teaspoons honey
• 2 (2-inch) piece fresh ginger, finely grated
• 4 cloves garlic, finely chopped
• 1/2 cup canola oil, divided
• 1 1/4 pounds large (21-24) shrimp, peeled and deveined
• 1 stick butter, softened
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Asian-style shrimp scampi is a rather hearty shrimp dish. First, whisk together 1/4 cup soy sauce, 2 tablespoons of the sesame oil, the lime juice, honey, ginger, garlic and 1/4 cup canola oil in a bowl and add to a food processor (or blender, if you don't have a food processor). Add the softened butter and pulse until thoroughly combined.

Season the shrimp with salt and pepper and brush mixture onto the shrimp. Place into preheated skillet and cook in a single layer for 1 to 2 minutes per side, or until just cooked through. Add extra sauce to the skillet until sauce is warmed.

Serve shrimp over rice or Asian noodles - my preference is brown rice. Enjoy with a pair of chopsticks and a glass of saki!

XO, KP

Thai Red Curry Shrimp

Ingredients
Medium-sized shrimp, without shells or veins
Butter
Trader Joe's Red Curry Sauce

This is a super-simple, super-quick recipe. Defrost shrimp, if frozen. Saute shrimp on high with a little butter in a frying pan. When shrimp is cooked all the way through, turn heat to medium-low and add red curry sauce. Let sauce and shrimp simmer.

Serve red curry shrimp over rice, brown or white.