Indonesian Sweet and Sour Grilled Shrimp Pizza Print this recipe

Ingredients

Pickled Red Onions

• 1 medium red onion, very thinly sliced
• 1 teaspoon salt
• ¼ cup rice wine vinegar
• ¼ cup sugar

Shrimp Marinade

• 1 pound of peeled, deveined shrimp (21–30 count per pound)
• 1 tablespoon chopped lemon grass
• 1 tablespoon minced ginger
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• 2 cloves minced garlic
• 2 red bell peppers, quartered
• 2 tablespoons soy sauce
• ½ cup yuzu
• ½ teaspoon cracked black pepper

Instructions

Pickled Red Onions

1. In a small, nonreactive sauce pan, add the vinegar, sugar and salt, and bring to a boil over medium heat. Fold in the onions and stir occasionally until the mixture comes back to a boil.
2. Remove from the heat and allow to cool. This can be done two days in advance.

Shrimp Marinade

1. Place the shrimp in a 1-gallon GLAD® bag and place in the bag upright in a large bowl.
2. In a small bowl, combine the remaining ingredients and stir until well blended. Pour the mixture over the shrimp.
3. Squeeze the extra air out of the bag and seal. Place the bowl in the refrigerator and let chill for 20 minutes, turning the bag once or twice.
4. Preheat charcoal grill or broiler to 500˚F.
5. Remove the shrimp from the marinade and grill and 1½ minutes on each side or until no longer pink. Grill the peppers until softened and crisp. Remove the shrimp and peppers from the grill and set aside. This can done a day in advance if stored properly.

Credit

1. Chris Lilly