Grilled Shrimp with Cabbage

Instructions

1. 1

   In a small bowl, whisk together 2 tbsp olive oil, lime juice, minced ginger, minced garlic, soy sauce, honey, and red pepper flakes to create the glaze. Set aside.

   Tip: Make the glaze ahead of time for deeper flavor development.

2. 2

   Pat the shrimp dry with paper towels and season with sea salt and black pepper. Toss with 1 tbsp of the prepared glaze.

   Tip: Dry shrimp ensures better browning on the grill.

3. 3

   Brush cabbage wedges on both sides with 1 tbsp olive oil and season lightly with salt and pepper.

   Tip: Keep wedges intact so they don't fall through the grill grates.

4. 4

   Preheat a grill to medium-high heat. Place cabbage wedges directly on the grates and grill for 4-5 minutes per side until charred and tender. Transfer to a serving platter.

   Tip: The char adds a delicious smoky sweetness to the cabbage.

5. 5

   Thread shrimp onto skewers or place directly on the grill. Cook for 2-3 minutes per side until pink and cooked through, being careful not to overcook.

   Tip: Shrimp cooks quickly, so watch closely to avoid rubbery texture.

6. 6

   Arrange grilled shrimp over the charred cabbage on the serving platter.

7. 7

   Drizzle the remaining glaze over the shrimp and cabbage, then sprinkle with fresh cilantro and sesame seeds.

   Tip: Add the glaze after grilling to preserve the bright flavors.

8. 8

   Serve immediately while hot and enjoy with lime wedges on the side.

   Tip: Additional lime juice can be squeezed over the dish at the table.