Preparation

• Submerge and soak bamboo skewers in warm water for at least 30 minutes. Fold a piece of foil to place under the skewer handles (or over if baking/broiling) to prevent burning.
• Clean and preheat the grill. Oil the grates prior to adding the shrimp skewers.
• Cut the scallions. Gather ingredients for the sauce.

Teriyaki Sauce

• *To thicken sauce: XANTHAN GUM: Mix the Xanthan Gum into the sweetener or it will clump. ARROWROOT POWDER: Make a slurry of 1 teaspoon Arrowroot Powder to 2 teaspoon of water, to add at the end.
• In a small pot over medium-high heat, bring the first 5 ingredients to a boil. Whisk and simmer for 5 minutes over medium-low to low heat. Add the arrowroot slurry and simmer for 1 minute more. (If using xanthan gum, see above.)
• Taste and adjust sweetness. Pour the sauce through a strainer, pushing gently on the solids to extract flavor. Cool. Divide the sauce in half for glazing and serving.
• To adjust flavor: If it tastes good but needs something and you don't know what, add 1-2 very small pinches of salt. If that doesn't do it, add a squirt of lime juice.

Shrimp

• Working on a flat surface, curl shrimp and push the skewer through two points to help the shrimp keep their shape. Alternate shrimp with pieces of scallion.
• Mix the sesame and olive oils together and brush over the shrimp skewers just prior to grilling.
• Place the shrimp skewers on the grill, placing the folded foil under the handles if using bamboo skewers. Cook until the shrimp turn pink half-way-up the sides, about 4-6 minutes. Turn the shrimp over, brush with the teriyaki sauce and cook 4-6 minutes more.

Serve

• Brush both sides of the cooked shrimp with teriyaki sauce. Serve with the reserved sauce on the side.

Serves 4 people at 4 NET CARBS PER SERVING.