Honey / Butter Teriyaki Jumbo Shrimp

INSTRUCTIONS:

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.