Grilled Shrimp with Daikon

Instructions

1. 1

   Combine soy sauce, ginger, garlic, sesame oil, rice vinegar, and honey in a small bowl to create the glaze. Stir well until honey dissolves completely.

   Tip: Make the glaze while preparing the shrimp so flavors have time to meld.

2. 2

   Pat the shrimp dry with paper towels and place in a shallow dish. Pour half the glaze over the shrimp and gently toss to coat evenly. Let marinate for 10 minutes at room temperature.

   Tip: Don't marinate too long or the delicate shrimp texture will become mushy.

3. 3

   Prepare the daikon noodles using a spiralizer or mandoline slicer, creating thin strands. Spread on a serving platter and set aside.

   Tip: Daikon noodles can be prepared up to 2 hours ahead and stored in the refrigerator.

4. 4

   Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates with olive oil using a brush or folded paper towel.

   Tip: A hot grill creates beautiful char marks while keeping shrimp tender inside.

5. 5

   Grill the marinated shrimp for 2-3 minutes per side until they turn pink and opaque with light char marks. Avoid moving them too frequently on the grill.

   Tip: Shrimp cooks very quickly, so watch carefully to prevent overcooking.

6. 6

   Remove the shrimp from the grill and arrange them over the daikon noodles while still warm.

   Tip: Warm shrimp will slightly soften the raw daikon noodles, creating a pleasant textural contrast.

7. 7

   Drizzle the remaining glaze evenly over the shrimp and daikon. Garnish with chopped green onions, sesame seeds, and red chili flakes if desired.

   Tip: Reserve some glaze for drizzling rather than using it all for marinating.

8. 8

   Serve immediately with fresh lime wedges on the side for diners to squeeze over their portions.

   Tip: A squeeze of fresh lime juice brightens all the flavors just before eating.