How to make
Ingredients
- 1/3 cup (83 mL)mayonnaise
- 1 tbsp (15 mL)ketchup
- 2 tsp (10 mL)gluten-free mirin
- 1 tsp (5 mL)rice wine vinegar
- 1/2 tsp (2 mL)each garlic powder and paprika
- 1 pkg (340 g)PC® Gluten Free Breaded Shrimp
- 1lemon, cut into wedges
How to make
- Step 1Stir together mayonnaise, ketchup, mirin, vinegar, garlic powder and paprika in a small bowl. Cover and refrigerate until needed.
- Step 2Preheat barbecue to medium-high. Mist grill basket with cooking spray or brush with oil. Transfer basket to barbecue.
- Step 3Arrange frozen shrimp in single layer in grill basket. Grill, lid down, turning occasionally, until crispy and cooked through, 12 to 15 minutes. Remove shrimp from grill basket. Let stand 2 minutes.
- Step 4Serve shrimp with mayonnaise mixture and lemon wedges.
- Try this: Mirin is a sweet Japanese rice wine; a variation of it is labelled aji-mirin, or “tastes like mirin,” which is a suitable substitute (aji-mirin often has added sweeteners). If you can’t find either options, substitute with sake or dry white wine and add a pinch of sugar.