Quick, easy, and tasty – what more do you want? These grilled shrimp work great as appetizers or as part of a meal. Double skewering the shrimp makes it easier to flip them. Feel free to add bell pepper slices or pineapple hunks to the mix.
1 lb large shrimp (26-30 count), shelled and deveined
1/2 cup teriyaki sauce
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1/4 teaspoon 5 spice powder
1/4 teaspoon garlic powder
6-8 bamboo skewers
Place skewers in water to soak.
Set your grill up for a direct cook over high heat (about 400°F).
Combine teriyaki sauce, sesame oil, red pepper flakes, 5 spice powder, and garlic powder in a lidded container. Add shrimp and toss to coat. Refrigerate for 30 minutes to an hour.
Skewer the shrimp – run one skewer through the head end and then another through the tail.
Grill 2 minutes per side, or until shrimp turn pink. Do not over cook.