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We're reviving one of our most popular crowd-pleasing appetizers, courtesy of Chef Chris Squire. It's always a phenomenal hit.

Serve either cold as an easy make ahead appetizer, or warm over steamed rice or noodles as a sit-down starter.



Yields6 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Marinade
 ¼ cup fresh cilantro, chopped
 ¼ cup green onion, minced
 2 Tbsp garlic, finely minced
 1 Tbsp ginger, finely minced
 1 tsp orange zest
 ½ cup orange juice
 ¼ cup hoisin sauce
 2 Tbsp soy sauce
 2 Tbsp honey
 1 Tbsp sesame oil
 1 Tbsp Asian chili sauce
 1 Tbsp white sesame seeds, toasted
Shrimp
 1 lb raw large shrimp, peeled and deveined

1

In a bowl, combine all of the marinade ingredients (except shrimp).

2

Either saute, boil or grill the shrimp and toss in the marinade.

3

Serve. Yum!


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Category, Cuisine, Cooking Method

Ingredients

Marinade
 ¼ cup fresh cilantro, chopped
 ¼ cup green onion, minced
 2 Tbsp garlic, finely minced
 1 Tbsp ginger, finely minced
 1 tsp orange zest
 ½ cup orange juice
 ¼ cup hoisin sauce
 2 Tbsp soy sauce
 2 Tbsp honey
 1 Tbsp sesame oil
 1 Tbsp Asian chili sauce
 1 Tbsp white sesame seeds, toasted
Shrimp
 1 lb raw large shrimp, peeled and deveined

Directions

1

In a bowl, combine all of the marinade ingredients (except shrimp).

2

Either saute, boil or grill the shrimp and toss in the marinade.

3

Serve. Yum!

Firecracker Shrimp