Grilled Sesame Garlic Shrimp “Poke” with Pickled Radish & Rice

Name: Grilled Sesame Garlic Shrimp “Poke” with Pickled Radish & Rice
Prep time: 20 min
Cook time: 10 min
Yield: 4
Cuisine: Hawaiian,
Ingredients: 1/2 cup rice vinegar; 1/4 cup reduced sodium soy sauce; 2 tbsps packed brown sugar; 2 tbsps plus 2 teaspoons toasted sesame oil divided; 1 tsp chinese 5 spice blend; 1 tsp garlic powder; 1 pound large shrimp peeled and deveined; 2 medium watermelon radishes thinly sliced; 2 mini cucumbers halved and sliced (about 1 1/2 cups); 1 shallot finely chopped; 1 tbsp lime juice; 4 heads baby bok choy halved lengthwise; 1 tbsp sesame seed toasted; 2 cups cooked sushi rice

Poke – a Hawaiian seafood salad - has arrived at the grill, with a Far East twist. Sesame, garlic, soy and McCormick Gourmet™ Chinese Five Spice Blend add signature Asian flavor to marinated shrimp and radishes. Char it over the flame, along with baby bok choy. S...

Ingredients

1/2 cup rice vinegar
1/4 cup reduced sodium soy sauce
2 tablespoons packed brown sugar
2 tablespoons plus 2 teaspoons toasted sesame oil, divided
1 teaspoon McCormick Gourmet™ Chinese Five Spice Blend
1 teaspoon McCormick® Garlic Powder
1 pound large shrimp, peeled and deveined
2 medium watermelon radishes, thinly sliced
2 mini cucumbers, halved and sliced (about 1 1/2 cups)
1 shallot, finely chopped
1 tablespoon lime juice
4 heads baby bok choy, halved lengthwise
1 tablespoon McCormick® Sesame Seed, toasted
2 cups cooked sushi rice

KEY PRODUCTS

INSTRUCTIONS

1 Mix vinegar, soy sauce, brown sugar and 2 tablespoons of the sesame oil in large bowl until well blended. Add 3 tablespoons of the vinegar mixture into large resealable plastic bag. Stir Chinese five spice and garlic powder into bag. Add shrimp; turn to coat well. Refrigerate 15 to 30 minutes. (Marinate seafood no longer than 30 minutes.)
2 Meanwhile, add radishes, cucumbers, shallot and lime juice to remaining vinegar mixture in bowl. Let stand 15 minutes.
3 Meanwhile, remove shrimp from marinade. Discard any remaining marinade. If desired, thread shrimp onto skewers for easier grilling. Brush bok choy with remaining 2 teaspoons sesame oil.
If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading. This prevents them from burning when on the grill.
4 Grill shrimp over medium-high heat 2 minutes per side or just until shrimp turn pink and grill marks appear. Grill bok choy, cut-side down, 2 to 3 minutes or until lightly charred.
5 To serve, divide cooked rice among 4 serving bowls. Top each evenly with grilled bok choy, pickled radish mixture and shrimp. Sprinkle with sesame seeds.