10 lbs raw shelled, cleaned jumbo shrimp, pat dry
1 bottle mayonnaise
1 bottle oyster sauce
LOTS of chopped garlic 5-8 heads of garlic
1/4 cup whiskey
1/4 cup vodka
dash of cayenne powder to taste
Put chopped garlic in mixing bowl. Add mayonnaise, oyster sauce, whiskey, vodka, and cayenne and mix with a spoon or spatula. Add shrimp. Marinate for at least 2 hours, and up to 48 hours in refrigerator. Grill over outside hibachi until golden brown. Enjoy!
Kudos for the recipe to Ken and Rene Nakamura, from baseball potluck days. We always looked forward to their fantastic shrimp hot off the grill!
would you know how to make the “spicy mayo” sauce that Genki Sushi puts on their seared spicy ebi?
No, sorry I don’t. Did you try and google it? I haven’t tried their sauce yet but now you have me curious…
Whoa that’s plenty! Sounds delicious. What size bottles?
I call them “regular size” – not the big one from Costco. The oyster sauce (use the Chinese brands, read and compare ingredients) bottle is 17 oz, the mayonnaise (I like Best Foods) is 30 oz. Please be aware that the full recipe is HUGE and can marinate 10 lbs of cleaned shrimp.
I usually approximate a hunk of mayo and a pouring of oyster sauce when I make it for smaller quantity of shrimp, and adjust the whiskey and vodka, using a tablespoon of each. I always use a lot of garlic.
Hope you love this recipe as much as I do! Mahalo for checking in!