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(2 shrimp skewer)
For the Glaze, mix all ingredients in small saucepan. Bring to boil. Reduce heat to low; simmer 25 to 30 minutes or until glaze is reduced to about 3/4 cup, stirring occasionally. Set aside to cool.
For the Shrimp Yakitori, preheat grill over medium-high heat. Alternately thread 1 each shrimp and shishito pepper onto each bamboo skewer. Grill 2 to 3 minutes per side or until shrimp turn pink and peppers are blistered, brushing evenly with glaze while cooking. Brush grilled skewers with any remaining glaze.