Created by Jenn's Food Journey
2 Tablespoons Hoisin
1 Tablespoon low-sodium soy sauce
1 teaspoon mirin
1 teaspoon honey
1 lbs. extra-large (26/50 count) shrimp, peeled, deveined and tails removed
1/2 teaspoon Sriracha
drop of sesame oil
1 yellow bell pepper, thinly sliced
In a small bowl or measuring cup, mix together the Hoisin, soy, mirin and honey together until well combined. Remove 2 teaspoons of mixture and set the rest aside. Mix together the 2 teaspoons of mixture, the Sriracha and a drop of sesame oil. Place shrimp in a shallow dish and toss with sriracha mixture. Cover and place in refrigerator for 1 hour.
Preheat grill to 325 degrees F. Place a grill basket (or any stir fry pan meant for the grill) over direct heat and add the shrimp and pepper. Grill for 6-8 minutes, stirring occasionally, until the shrimp is cooked through and is a lovely pink. Remove from grill and toss with reserved sauce OR place shrimp and peppers over rice and drizzle sauce over top. Enjoy!