Beach Bistro Two-Rim Grilled Jumbo Shrimp

This popular 'Two-Rim' grilled shrimp dish from the award-winning Beach Bistro on Anna Maria Island in south Florida is served with citrus grits or crunchy Asian slaw. A harmony of delicious ingredients, the flavours are a fusion of the Atlantic Rim: Nova Scotia maple syrup, Gulf Coast Shrimp and Caribbean flavours; and from the Pacific Rim: the Hoisin. The final presentation, which is colourful and absolutely delicious, can also be grilled in advance and served chilled for a spectacular first course or a light smaller plate.

Opened in 1985 by Sean Murphy and his wife Susan Timmins, Beach Bistro’s focus from inception was perfection. One of Sean’s favourite sayings is, "If you pursue perfection you will achieve a high degree of excellence a good part of the time." Sean and the company’s ambition has been the same throughout the Bistro’s twenty-six-year history — to provide you with one of the best dining experiences that you've ever had — and they do it every time.

Beach Bistro Grilled Jumbo Shrimp with Asian Slaw
Serves 4
Recipe and photo courtesy Beach Bistro

Grilled Shrimp:
30-40 large/jumbo shrimp

Hoisin Barbecue Sauce:
6 tbsp hoisin sauce
2 tbsp rice wine vinegar
1 tbsp Asian fish sauce
1 tbsp soy sauce
1 tbsp honey
1/3 cup shallots, minced
2 cloves of garlic, minced
1/8 tbsp Chinese five spice
1 tbsp fresh ginger, minced
1/3 cup sugar


For the barbecue sauce, stir together all ingredients, except the sugar, in a bowl. Cook sugar in a heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally until sugar is melted into a deep, golden caramel. Carefully pour and stir the sugar into the hoisin mixture and then return the combined ingredients into the pan. Cook over moderate to low heat, stirring until caramel is dissolved and sauce is thickened, six to eight minutes. Cool to room temperature.

Preheat grill on high for ten minutes. Adjust the heat to medium-high and turn one burner off. While grill is coming to temperature, brush shrimp with Asian barbecue sauce. Oil grill rack and grill shrimp two minutes each side or until grilling sauce starts to brown. Set shrimp on the edge of the grilling area until done through. Remove shrimp from grill and plate on top of Asian slaw or chunky garlic toast warmed on the grill. This dish is extra special with a drizzle garnish of chimichurri sauce for extra flavour and colour.



Asian Slaw
Serves 4

1 tbsp granulated sugar
2 tbsp lime juice
2 tbsp Asian fish sauce
1 tbsp cilantro, minced
1/2 tbsp Sriracha chilli sauce
1 clove of garlic, minced
1 carrot, julienned
1/2 cup green papaya, julienned
1/2 jicama, julienned
1/2 green apple, julienned

Combine the first six ingredients in a bowl. Add the remaining ingredients into the bowl. Toss to coat and chill until ready to serve. This can be made up to six hours in advance.



Chimichurri Sauce
Serves 4

15 sprigs curly-leaf parsley, finely chopped
4 sprigs of mint, finely chopped
1 clove of garlic, minced
2 tbsp rice wine vinegar
1 tbsp granulated sugar
8 ounces blended oil - 80% olive + 20% canola
Salt and pepper to taste

Place all the ingredients into a blender or small food processor and puree. Drizzle blended oil during the puree to emulsify. Season with salt and pepper. Cover and set aside for at least two hours to allow the flavors to marry. Pouring the sauce in a squeeze bottle makes it much easier for drizzling.