Grilled Shrimp with Asian Barbecue Sauce

Yield: Makes 4 servings

Ingredients

• 2  teaspoons  canola oil
• 4  garlic cloves, minced
• 2  tablespoons  minced fresh ginger
• 1  jalapeño chile, seeded and minced
• 1/2  cup  diced onion
• 1/3  cup  reduced-sodium soy sauce
• 1/4  cup  light brown sugar
• 1  tablespoon  rice vinegar
• 2  tablespoons  tomato paste
• 1/2  teaspoon  dark sesame oil
• 1  pound  peeled, large fresh shrimp

Preparation

Heat canola oil in a medium saucepan over medium heat. Add garlic, ginger, jalapeño, and onion; sauté about 3 minutes. Add soy sauce and brown sugar, and bring to a boil. Cook, covered, over medium-low heat 8 minutes or until onion is tender. Cool mixture slightly.

Transfer to a blender; add vinegar, tomato paste, and sesame oil, and process until a chunky puree forms.

Toss shrimp with 1/4 cup of the sauce; cover and refrigerate 15 minutes.

Place shrimp in a grill basket coated with cooking spray. Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes or until shrimp turn pink. Serve shrimp with remaining sauce.