- 1/4 cup honey
- 2 tablespoons wasabi powder
- 1/4 cup vegetable oil
- 2 pounds extra-large shrimp, peeled and deveined
- 2 tablespoons toasted sesame seeds
In a large bowl, stir together the honey, wasabi and 1 teaspoon salt until a paste forms; whisk in the oil. Add the shrimp and toss to coat. Refrigerate for at least 30 minutes. Thread the shrimp onto skewers. Preheat a lightly greased grill to medium. Add the shrimp skewers and cook, turning once, until pink and opaque, about 5 minutes. Transfer to a platter and sprinkle the sesame seeds all over.