I wanted to try this out first before I made this for company coming in a couple of weeks.
It really turned out good, phew...and when I make the marinade next time I'll make a lot more of it to freeze.
We had this with risotto & fresh asparagus and a garden salad.
These were suppose to go on the BBQ but our winds kicked up so I ended up doing them on my indoor grille pan.
1Place the shrimp and green onions in a large zip baggie and refrigerate.
2In a dry skillet roast/toast sesame seeds, till they are slightly toasted. You’ll know they are done when you can smell them. Once you start to smell them, watch them carefully as they will burn in a nano second.
3Remove the pan off the hot part of the stove and let the seeds cool in the pan.
4Once the pan has cooled add the preserves, soy sauce, pineapple juice & hot sauce simmer very slowly till it had reduced by 1/2. This should be thick at this point. How long this part will take depends on your stove, everyone’s is different. I simmered mine about 20 to 25 minutes. Just make sure you stir it every 5 minutes or so. Let it cool.
5This must be very cool before you add it to the shrimp!
6In the baggie with the shrimp and green onions add ½ of the cooled marinade and seal and refrigerate for at least 1 hour. Take it out and turn it over a couple of times so all the shrimp gets marinated.
7Reserve the other ½ of the marinade for another meal.
8Before you put the shrimp on the skewers you’ll want to put them into a collider and drain them off for about 5 minutes. You’ll want to do this to avoid flair ups if you are grilling them.
9When you are ready to grille the shrimp, take two skewers at a time holding them side by side, and put the shrimp on them “ this is the messy part “ once you have them all on the skewers, grill them for about 5 minutes per side.