Chef Myron’s 20 Gauge Wild Game & Fish Sauce
Saute portion of P&D (*short butterflied – optional) shrimp in hot oil until just opaque.
Add 2 oz. sauce and quickly finish to lightly glaze (30 seconds!)
Plate over rice napping extra sauce over rice.
Garnish with chopped scallions and roast sesame seeds
OR: GRILLED HONEY/BUTTER TERIYAKI SHRIMP SKEWERS
Skewer through head & tail 3 shrimp/8” bamboo skewer. Brush with oil. Char grill until just opaque, look brush glaze with sauce and plate 2 skewers over rice.
* To “short butterfly” shrimp: use a scissors or paring knife and make a 1/2” cut on head end.
Honey/Butter Teriyaki Sauce
In stockpot, mind mix 1 64 oz. jug ea. Chef Myron’s Ponzu, Premium Teriyaki & Szechuan Sauces and 1 Cup honey.
Bring to strong boil and reduce (15 min.) to light syrup consistency.
Whisk in 1 lb. cold butter until emulsified.
Store sauce in tub in walk in.