Shrimp turning pink over high heat, brushed at the last minute with a glossy, tangy glaze: Dammann Frères’ Miss Dammann Tea Jelly, made with cane sugar and the house blend of green tea, ginger, lime and passion fruit, melts into a quick lacquer.
Serves 4 · 20 min
- Melt 3 tbsp of Miss Dammann tea jelly with the juice of 1/2 lime and 1 tsp soy sauce in a small saucepan.
- Thread 1 lb (450 g) peeled large shrimp onto skewers and brush them lightly with oil.
- Grill or sear over high heat for 2 to 3 minutes per side, until pink and opaque all the way through.
- Brush with the warm glaze during the last minute and serve with lime wedges.
The star of this recipe: Miss Dammann Tea Jelly, by Dammann Frères.
