Shuffling Off To Buffalo Seoul Shrimp

Lemongrass Chili Sauce

Step 1

Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil

Step 2

In a bowl and whisk until blended. Transfer to an airtight container and refrigerate for

Step 3

Up to 2 weeks or freeze for up to 2 months (See Note directly below).

Step 4

*NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as

Step 5

You need whenever you want to use it.*

Blackening Seasoning

Step 6

Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and

Step 7

Stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.

Now, so the Shrimp

Step 8

Heat the grill for direct heat cooking to medium (350°F to 375°F).

Step 9

Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a

Step 10

Large bowl and whisk until well mixed. Set aside.

Step 11

When the grill is ready, season the shrimp with the Blackening Seasoning, coating

Step 12

Them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes.

Step 13

Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn

Step 14

An opaque pink color.

Step 15

Remove the shrimp from the grill, add to the sauce, toss well, and serve.

Step 16

*Cook's Note: It's best to use 16/20 count shrimp. The numbers, which are linked to size, refer to how many shrimp on average are in a pound; the higher the number, the smaller the shrimp. You want good-size shrimp for this recipe so they don’t overcook and are easy to handle on the grill.*