This is a special recipe with shrimp cocktail. While Yakitori means “grilled chicken” in Japanese, I think this classic, sweet, sticky sauce goes well with shrimp. Consider standing shrimp skewers in a vase as a “bouquet”. It can be done with just a little effort. Makes 18 shrimp on skewers. Start: Recipe: Shrimp YAKITORIINGRÉDIENTS: 1/2 cup sake or white wine sec1 / 4 cup soy sauce (see note) 1 tablespoon mirin1 mélasse1 tablespoon teaspoon sauce Worcestershire1 teaspoon sucre18 prawns, preferably those that measure 15 to 20 per pound, peeled and skewered déveinées18 bambou2 tablespoons sesame seeds grilléesMODE DIRECTIONS: Whisk soy sauce, sake, mirin, molasses, Worcestershire sauce and sugar in small saucepan over medium heat. Bring mixture to a boil, reduce heat and simmer for 1 minute. Remove from heat and let cool to room temperature, about 1 hour. (The sauce can be prepared ahead and stored, covered, in refrigerator for up to 3 days.) Stir in shrimp in the marinade cool and set aside for 15 minutes. Meanwhile, soak the skewers in a baking dish filled with water for 15 minutes to ensure they do not burn on the fire. Also preheat grill or prepare a barbecue for medium-chaleur.Discussion a shrimp on each skewer, from the tail of the shrimp and thread back and forth on the skewer so it straightens, its natural curve folded open the skewer pierces it three or four times. Book the marinade.Faire grilling shrimp 6 inches from heat for 2 minutes or grill over medium heat for 2 minutes. Brush with reserved marinade, turn and cook until shrimp are pink and firm, 2 to 3 minutes, basting once again with the marinade. If you place the skewer ends on the side of the heat source, they will not burn – or wrap the ends in foil. Place shrimp skewers on a serving dish and sprinkle with seeds sésame.Remarque: Yakitori sauce is usually made with tamari sauce and thick dark Japanese soy proving hard to find in the United States. Here, we designed a mixture of tamari reproduce, you should get a bottle, omit the soy sauce, molasses, and Worcestershire sauce and use 1/3 tasse.Variations: chicken fillets or substitution of Wed scallops for the shrimp. Use of yakitori sauce as a marinade and / or mop for barbecue boneless chicken breasts or boneless pork chops on gril.Beaucoup enjoy preparing this recipe appetizer special and Bon Appetit.