Chef's Quick Tip: Shrimp Yakitori

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Jay LeBlanc, of the Knot Norm's Catering Company, shows Tina Redwine how to make shrimp on a Japanese-style grill.

 

Shrimp Yakitori

Ingredients:

Size 21-25 Shrimp
Bamboo Skewers
Hot Lady Hot Sauce 
Agave
Cilantro
Garlic
Shallots
Lime
S&P

Recipe: 

3 shrimp per skewer

Chop garlic / shallot and cilantro

Mix sriracha/ agave 1:1

Add chopped veg

Juice if one line And s&p to taste

Marinate the shrimp for at least 1 hour

Contact: 

Jay LeBlanc
Knot Norm's Catering Company

?10A First St., Norwalk, CT 06855

203.354.3194

https://www.knotnorms.com/

 

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