1 pounds Extra-large shrimp (21 to 25 count), peeled and deveined
25 Small Shishito peppers (can be substituted with Korean curry peppers)
Six-inch bamboo skewers
1. 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.
2. 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.
Test Kitchen Tips:
White miso is a paste of soybeans fermented with rice and salt. A staple of Japanese cuisine, it provides rich flavor to a wide range of recipes. It can be found in the refrigerated produce section of some supermarkets or in Asian markets.
Shishito peppers are an Asian variety of sweet peppers. They are finger-sized with thin walls and have no heat. Look for them in the product aisle of Asian markets.
Soak bamboo skewers thoroughly in water for at least 30 minutes. This prevents them from burning when on the grill.