Grilled Gochujang Shrimp with Scallions

Step 1: In a medium bowl

Step 2: Whisk together 4 tablespoons of gochujang, the soy sauce, sesame oil and oil.

Step 3: Measure 2 tablespoons of the mixture into another medium bowl and set aside. Add the shrimp to marinade 1

Step 4: And toss to coat, then cover and refrigerate for at least 30 minutes or up to 1 hour. No longer

Step 5: To the reserved 2 tablespoons gochujang mixture,

Step 6: Whisk in the remaining 1 tablespoon gochujang and the rice vinegar, then toss in the butter

Step 7: Set aside.

Step 8: While the grill heats

Step 9: Thread the shrimp onto four or five 12-inch skewers,

Step 10: Dividing them evenly; skewer each shrimp in a C shape, piercing through two points.

Step 11: Alternate with mushrooms

Step 12: Place the skewers on the hot side of the grill and cook until they begin to char and the tails begin to blister, 2 to 3 minutes.

Step 13: Flip and continue to cook until the shrimp are just opaque

Step 14: Another 1 to 2 minutes.

Step 15: Slide the shrimp off the skewers into the bowl containing the gochujang-butter mixture and toss until the butter has melted and the shrimp are well coated. Add the scallions

Step 16: And toss again, then taste and season with salt and pepper.