Bang Bang Grilled Shrimp with Baby Bok Choy

     Bang Bang Sauce:

• ½ Cup of mayonnaise
• 2 Tbsp Siracha
• 1 Tbsp Sambal
  • (chili garlic sauce)
• 1 tsp Soy Sauce
• 1 tsp Lemon Juice
• 1 tsp Honey or sugar

      Shrimp:

• 1-2lb Peeled and de-veined shrimp
  • (20-25/lb size)
• Rubs of Choice
• 10 wood skewers
  • (presoak in water before using)

Bok Choy:

• 3-4 heads baby bok choy
• 2 Tbsp Soy sauce
• 1 Tbsp Sambal
  • (chili garlic sauce)
• 1 Tbsp Rice Vinegar
  • (can substitute white vinegar)
• 1/2 Tbsp sesame oil

• Royal Oak® Lump Charcoal 
• Royal Oak® Tumbleweeds 
• Charcoal Grill
• Small Bowl
• Metal Skewer
• Spatula
• Sharp Knief

Bang Bang Sauce (prepare ahead of time):

1. Combine all ingredients in a bowl and mix well.
2. Refrigerate after mixing and drizzle over grilled shrimp just before serving.

Shrimp:

1. Light Royal Oak Charcoal.
2. Peel and de-vein shrimp if not already done.
3. Dry with a paper towel.
4. Place shrimp on a skewer (leave a little space, no need to crush them together).
5. Season lightly with your preferred seasonings on both sides. Any all-purpose salty or citrus type rub will work.
6. Grill over Royal Oak Charcoal for 6-10 minutes flipping once, final time will depend on size of shrimp and how hot your grill is. Shrimp should start to get a pink color and lose their opaque look.
7. Serve over rice or any other desired side and drizzle with the Bang Bang sauce. Enjoy!

Baby Bok Choy:

1. Rinse baby bok choy in cold water.
2. Cut in half.
3. Combine glaze ingredients in a mixing bowl.
4. Use a basting brush and brush cut side of bok choy with about half of the glaze.
5. Grill over Royal Oak Charcoal for 6-10 minutes starting cut side down and flipping once. Leaves should just start to char and main body of bok choy will become slightly tender.
6. Once cooked brush remaining glaze evenly over the cut side. Enjoy!