Sesame Shrimp Skewers
4 tbsp sesame seeds
1 to 2 tbsp dark sesame oil
1 to 2 tbsp rice vinegar
2 to 3 tbsp low-sodium soy sauce
12 large shrimp, peeled and deveined
four six-inch bamboo skewers
In a small skillet over medium heat, toast the sesame seeds until fragrant. In a shallow dish, combine 2 tbsp of sesame seeds with the sesame oil, vinegar and soy sauce. Thread three shrimp onto each skewer and place in the marinade. Turn to coat and set aside for 5 to 10 minutes.
Spread the remaining sesame seeds on a plate. Transfer the skewers to the plate and coat with the seeds. Heat the skillet or grill over medium-high heat and sear the skewered shrimp for 2 to 3 minutes per side until opaque. Pour the remaining marinade over the shrimp and cook until the marinade thickens. Serve warm or at room temperature.
Rest of the week
July 11 Grilled salmon with garlic couscous and carrots
July 12 Sesame shrimp skewers with broccoli and black quinoa