Having a new favorite sauce is like having a new hammer—everything starts to look like a nail, or in this case, everything on the grill looks like a smear-able recipient. When we reworked a sauce for Thai Chili Sesame Chicken Wings a few months ago, it was an instant favorite around our table. The sweet, tangy, spicy sauce is addictive, leaving me no choice but to create more ways to use it. It was perfect for Thai Chicken Pizza and chicken wings, so why not grill a few shrimp, and test it on some seafood too.
Oh my, summer grilling just got more interesting.
Though the sesame seeds are optional, the added texture is nice and I love the rich contrast of the black sesame seeds on the shrimp. Black sesame seeds are more flavorful (and fun) than white or brown sesame seeds and contain 60% more calcium than the lighter seeds. Since I was in a sesame seed kind of mood, it was only appropriate to dress the asparagus with a few of the tan seeds, which settle nicely once the asparagus is tossed with butter. Quinoa is a perfect bed for the shrimp, making it easy to capture every bit of tasty sauce.
Making your own Thai Chili Sauce at home gives you the freedom to adjust the flavors to suit any preference. Add more honey if you like it sweeter, dried chili peppers to kick up the heat, or vinegar and lime for more tangy bite. Whatever you decide to slather it on or however you choose to adjust flavor, fresh lime juice takes it to a completely new level, so don’t be tempted to skip that part. Shrimp cooks in less than 10 minutes and there is always excitement when the family sees it on the menu, so you can bet this dish will grace our table more this summer for smiles all around.
Shared on the following Blog Hops:
The Nourishing Gourmet Pennywise Platter Thursday
Mom Trends Friday Food
Real Food Whole Health Fresh Bites Friday
Real Food Forager Fat Tuesday
Hearth & Soul Hop at Savoring Today