Spicy Szechuan Salamander Tails



Buggsy's Spicy Szechuan Salamander Tails 2 lb medium shrimp, shelled 3/4 jar Dr. Gonzo's Kamehamehamash (pineapple based pepper mash) 1/4 jar Dr Gonzo's Garlicmash 2c low sodium soy sauce 1T chili oil 2T sesame Seeds 1 bunch scallions, chopped Freshly grated ginger (about a 1.5" square piece) 1 stalk chopped lemongrass 3T dark brown sugar Thai Mayonnaise Paprika

Mix together everything but the shrimp, then marinate the shrimp overnight - it seems like a long time for shrimp, but the marinade isn't very acidic, so it won't "cook" the meat like ceviche. It should impart a nice, sweet hot glaze, with a little kick at the end. String 3 shrimp on a skewer (soak these overnight to keep from splintering), and grill on high heat for about 8 minutes, flipping once. Serve with Thai Mayonnaise (which can be found in the asian food section of Stop and Shop), sprinkled with paprika and a few more sesame seeds.

You can, of course, use bigger shrimp - but 2lb of mediums only cost us $6.50 :) You can also use other meat (thinly sliced beef or chicken is nice), and add to a stir fry instead of grilling.