Spicy Gochugaru Shrimp Skewers with Toasted Sesame Scallion Oil

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

In a medium bowl, combine the peeled and deveined shrimp with gochugaru, soy sauce, and rice vinegar. Toss to coat evenly. Let marinate for 10-15 minutes at room temperature.

While the shrimp marinates, prepare the scallion oil. Heat 1 tsp of sesame oil in a small saucepan over medium-low heat. Add the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it. Add the sliced scallions and cook for another minute until slightly softened. Remove from heat and stir in the remaining 0.5 tsp sesame oil, toasted sesame seeds, and honey. Set aside.

Thread the marinated shrimp onto the soaked skewers, leaving a small space between each shrimp. You should have about 2-3 skewers depending on the size of your shrimp.

Heat a grill pan or outdoor grill to medium-high heat (around 400 deg F / 200 deg C). Lightly oil the grill grates or pan.

Grill the shrimp skewers for 2-3 minutes per side, until they turn opaque and pink, and develop slight char marks. They should curl slightly. Avoid overcooking, as shrimp can become tough quickly.

Arrange the grilled shrimp skewers on a plate. Drizzle generously with the prepared toasted sesame scallion oil. Serve immediately.