INGREDIENTS:
Chef Myron’s Tsukeyaki
& Ponzu Sauce
10 uncooked extra-large peeled/ de-veined shrimp
2 cups thinly sliced Napa Cabbage
or Romaine lettuce
1/2 cup Chef Myron’s Tsukeyaki
or Chef Myron’s Ponzu
bamboo skewer
INSTRUCTIONS:
Prepare barbecue (medium-high heat).
Pour about 1/2 cup Chef Myron’s Tsukeyaki Sauce into a bowl.
Add shrimp, for sale toss to coat.
Marinate shrimp in sauce about 10 minutes.
Skewer shrimp head to tail on the skewers, pilule brush with and and grill shrimp until just opaque in the center, brush with Tsukeyaki, turn and grill other side.
Meanwhile, gently warm Ponzu sauce; turn off heat when sauce is pleasantly warm, not hot.
Divide greens between 2 plates.
Drizzle with warm Chef Myron’s Tsukeyak.
Top with shrimp.
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