Grilled Shrimp with Lotus Root

Instructions

1. 1

   Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

   Tip: If using a gas grill, preheat for 10-15 minutes until hot.

2. 2

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

   Tip: Prepare the glaze while the grill is preheating to save time.

3. 3

   Blanch the lotus root slices in boiling salted water for 4-5 minutes until just tender, then drain thoroughly and pat dry with paper towels.

   Tip: Pre-cooking the lotus root ensures it becomes creamy inside while achieving a nice char on the grill.

4. 4

   Toss the blanched lotus root slices with 1.5 tablespoons of olive oil, salt, and pepper, then arrange in a single layer on the grill.

   Tip: Don't overcrowd the grill; work in batches if necessary for even cooking.

5. 5

   Grill the lotus root for 3-4 minutes per side until golden brown with light char marks, then transfer to a serving platter.

   Tip: Look for caramelization on the edges for the best flavor.

6. 6

   Pat the shrimp dry and toss with the remaining olive oil, salt, and pepper, then thread onto skewers or use a grill basket.

   Tip: Threading shrimp prevents them from falling through the grates.

7. 7

   Grill the shrimp for 2-3 minutes per side until they turn pink and opaque, brushing with half of the glaze during the last minute of cooking.

   Tip: Avoid overcooking shrimp as they become rubbery; they cook very quickly.

8. 8

   Arrange the grilled shrimp over the lotus root on the serving platter, drizzle with remaining glaze, and top with fresh cilantro and toasted sesame seeds.

   Tip: Serve immediately while everything is still warm for the best flavor and texture.