Torched Teriyaki Shrimp Skewers

Directions

Teriyaki Sauce

1. Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
2. In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
3. Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out. Set aside.

Shrimp

1. Skewer each shrimp with a metal skewer from the tail-end to the top.
   *The shrimp should be straight.
2. In a narrow pot, add 1-gallon water, lemon, bay leaf, thyme, garlic clove, salt and peppercorns. Bring up to a boil and add the skewers in. Shut the heat off and allow the shrimp to poach for 6 minutes.
3. Remove the shrimp and pat them dry. Once cooled, marinate the shrimp with the teriyaki sauce for 30 minutes.
4. To serve, use the TS8000 torch to caramelize the glaze, then roll the shrimp in minced chives. Let cool for 1 minute before serving.