Miso-Scallion Shrimp Kebabs

Ingredients

• 1 package (~9-inch) bamboo or metal skewers
• ¼ cup miso paste, white/yellow variety
• ¼ cup rice vinegar
• 2 tablespoons sweetener of choice: honey, maple syrup or brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 tablespoon fresh grated ginger root (or 1 teaspoon ginger powder)
• 1 bunch scallions; bottom 3rds (white part) finely minced and top 3rds (green part), cut into 2-inch pieces
• 2 pounds large or extra-large raw shrimp, peeled and deveined, tail on

Directions
If using wooden skewers, submerge in water for at least 20 minutes or until ready to assemble skewers. (This is so they don’t burn on grill. I like to soak them in a small baking sheet or large mixing bowl.)

In a small bowl, whisk together miso, vinegar, sweetener of choice (honey, maple syrup or brown sugar), soy sauce, garlic and ginger until completely smooth. Add minced scallion whites. Set aside.

Thread shrimp onto skewers (5 large shrimp per skewer), alternating with 2-inch piece of scallion greens. Lay them flat on a baking sheet as you assemble. Pat them dry.

Heat outdoor grill or indoor pan and liberally mist with oil spray. Working in batches, place skewers on heated surface and mist tops with additional oil spray. Cook undisturbed for 3 to 5 minutes. Then, flip and cook shrimp kebabs for another 2 minutes or so, until they’re pink and opaque, and cooked through. A minute before they’re done, brush the tops with a generous amount of miso sauce.

Transfer to a serving dish, give each skewer an extra swab of miso sauce and serve any leftover sauce on the side for drizzling.