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.

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.