Grilled Gochujang Shrimp with Scallions

How to Make

• 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.