Grilled Shrimp Kebabs with Kimchi Butter – Garden & Gun
Simple shrimp transforms into something extraordinary with help from New Orleans’s Pêche
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gardenandgun.com.
Ingredients
- 1 lb. jumbo shrimp, peeled, tail on
- Salt and pepper, to taste
- 2 tbsp. sesame oil
- ½ cup kimchi butter (recipe follows)
- 1 tbsp. fresh lime juice
- Togarashi spice, to taste
- Pre-soaked wooden skewers, or metal skewers
- 1¼ lb. butter (about 5 sticks), softened to room temperature but not hot
- 2 tbsp. fresh garlic, coarsely chopped
- 2 tbsp. sambal oelek
- ¼ cup rice wine vinegar
- ¼ cup gochugang
- 2 tbsp. salt
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