Pair “North Dallas Forty” with a football-friendly dish with a hint of irony: grilled shrimp. This simple recipe requires little time and delivers big flavor.
Grilled Spicy Ginger-Agave Shrimp
2 pounds large shrimp, peeled and deveined; tails optional
3 tablespoons vegetable oil or grape-seed oil
Salt and pepper to taste
For the glaze:
3 tablespoons agave nectar
1 tablespoon rice vinegar
1 tablespoon peeled, grated fresh ginger
1 teaspoon sambal oelek or chili paste
For the dipping sauce:
½ cup soy sauce
2 green onions sliced thin
2 teaspoons rice wine vinegar
½ teaspoon sesame oil
½ teaspoon chili oil
1 clove garlic minced or grated
• Prepare a charcoal or gas grill to medium high temperature, 400 to 450 degrees.
• In separate mixing bowls, combine ingredients for glaze and dipping sauce accordingly.
• In a third bowl, toss shrimp in oil, salt and pepper until thoroughly coated.
• Place shrimp over direct flame, placing quickly as they cook very fast. Cover and barbecue about two minutes and flip. The shrimp are done when they've become plump and turned bright orange. Remove from fire quickly and toss in glaze.
• Serve with steamed rice and dipping sauce, which also can be sprinkled over the rice.
Source: Dave Cathey