INGREDIENTS:

Chef Myron’s Ponzu Sauce

1/2 C. Ponzu Sauce

10 uncooked extra-large shrimp, diagnosis peeled and deveined

2 C. thinly sliced bok choy or napa cabbage.

INSTRUCTIONS:

Prepare barbeque to medium-high heat

Pour about 1/2 C. CHEF MYRON’S PONZU SAUCE into a bowl. Add shrimp, pilule toss to coat. Marinate shrimp for just about 10 minutes.

Drain shrimp, saving leftover sauce.

Gently warm leftover CHEF MYRON’S PONZU SAUCE, turn off heat when pleasantly warm, not hot or boiling.

Grill shrimp until just opaque in the center, flip to other side. To retain juiciness, ONLY FLIP ONCE!

Divide bok choy or napa cabbage between 2 plates; drizzle with warm CHEF MYRON’S PONZU SAUCE. Top with grilled shrimp.

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