So this is a true SFB original, no inspiration here besides me opening up my condiments cabinet and having at it. Try it out and tell us what you think.
Ok, I was inspired by reading about a Nate Appleman recipe in Food and Wine calling for mayo on grilled asparagus to "create a beautifully blistered crust". Basically, it acts as an oil that has sticking power (and what is mayo besides egg, oil, and a vinegar?). On another blog topic, we make our own mayo, and you can too, and I suggest you try it some time.
gochujang (a Korean paste made from chilies and fermented rice and soy beans), which is a key ingredient in bulgogi or bibimbap. It's thick and sticky (it's a paste) and has a hearty heft akin to drinking a summer ale spiked with smoked hot chili peppers. I added some sriracha for an extra spicy vinegar kick. Why not? Threw some mirin and sesame oil in there, too, along with some Alderwood smoked salt (I put this on everything!). What we came up with is a sweet, rich, spicy, and smokey marinade that will make your shrimp sing!
2 lbs raw shrimp, shelled and de-veined
1 large red bell pepper, cut into 1 inch skewerable pieces
1/2 cup mayonnaise
2 tbsp gochujang
1 tbsp sriracha
1 tbsp Alderwood smoked salt
2 tbsp mirin
1 tbsp sesame oil
1 tsp ground black pepper
Mix the mayo, salts, oil, and sauces/paste in a bowl. Mix with the shrimp and peppers. Near a sink, skewer the soaked shrimp and peppers (if using wooden skewers, be sure to soak in water for at least 20 minutes to avoid a skewer fire). Light a grill, and grill on both sides for a total of about 6 minutes or until the shrimp is opaque and crispy/blistered on the outside. Enjoy with a nice glass of bubbly.