Grilled Jumbo Shrimp With Warm Plum Sauce

1. 1

   Combine plums and water to just see through fruit in a saucepan. Bring to a simmer and cook 10 minutes. Transfer plums to a wire strainer set over a bowl and push through with the back of a spoon, scraping paste from bottom of sieve into bowl; discard skins.

2. 2

   Wipe pan and transfer paste to it. Add sugar, sake, miriin and soy sauce. Simmer over low heat, stirring, 10 minutes. Let sauce cool to room temperature and set aside.

3. 3

   Prepare charcoal grill to medium heat, spray a wire rack with cooking spray and place 4 inches above hot coals.

4. 4

   Remove legs from shrimp, being careful to leave shells intact. With a small knife make 1/4 inch cuts through the back of shells, and devein. Set shrimp in one layer on paper towels to dry; set aside. Return plum sauce to medium heat.

5. 5

   Arrange shrimp, lining them on their sides on the wire rack, brush with plum sauce and cook 2 to 3 minutes. Turn shrimp with tongs, brish with plum sauce and cook 2 to 3 minutes or until just opaque.

6. 6

   Transfer shrimps to a large serving platter, scatter sliced scallions over, and serve with remaining plum sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.