4 oz. shiitake or brown mushrooms, sliced (stems removed if using shiitake)
3 scallions, sliced
2 lbs. shrimp, peeled and deveined
2 cloves garlic, minced
1 tsp. fresh ginger, minced
Pinch crushed red pepper flakes
2 Tbsp. sesame seeds
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh cilantro
1 Tbsp. toasted sesame oil
1 tsp. soy sauce
Preheat your outdoor BBQ grill for at least 10 minutes. The grill is hot enough when you can only hold your hand one inch above the grill grates for 2 to 3 seconds before you have to pull it away. Place your Technique® BBQ basket on the grill for a couple of minutes to preheat.
Toss the onion and peppers with some of the vegetable oil and place in the BBQ basket. Grill for 6 minutes or so, tossing regularly, until the vegetables have started to soften and brown slightly.
Add the mushrooms and scallions and cook for another 3 to 4 minutes, or until the mushrooms are tender. Turn the vegetables out into a bowl, season with salt, and set aside.
Toss the shrimp with a little vegetable oil; add to the BBQ basket, and grill, tossing regularly, until all the shrimp has just turned pink. Add the garlic, ginger, red pepper flakes, and sesame seeds and toss well. Continue to cook for a minute or two more.
Return the cooked vegetables to the BBQ basket with the shrimp. Toss in the fresh herbs and drizzle the sesame oil and soy sauce over the top. Toss well and serve over rice. Serves 4.
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