Anyway, the city itself is absolutely beautiful. You can walk or take public transportation to get anywhere you want to go. The air is clean and there’s breathtaking views of the surrounding mountains. I’ve only explored a small piece of the city so far (mostly what’s between my house and work as I walk back and forth) but I seriously can’t wait to check out all this city has to offer including a local butcher and the amazing fish market!
I’m getting an insane amount of walking in each day here.
There also is a heavy Asian influence here. There are so many more Asian markets and restaurants than even Los Angeles has to offer. It really reminds me of San Francisco in that way. Everywhere you look there’s some amazing food from Japan, China, Korea, Philippines, and more. It’s everywhere and I’m super excited about it. Make sure you check the website often as I’ll be documenting my exploits (when I’m not stuck at work of course) on here as well as IG and FB.
Ok so why did I just go off on a tangent about Asian influenced food? Well, given where I’ve been the last week AND because it’s still summer and I’ve been grilling up a storm, I thought it would be the perfect time to share our latest recipe for Grilled Teriyaki Pineapple Shrimp Skewers! These are ridiculously easy, and as a bonus, you now have a recipe for paleo teriyaki sauce as well!
- 1 lb wild shrimp, deveined and peeled
- 1/2 cup coconut aminos
- ¼ cup water
- 1 tbs sesame oil
- 2 tbs coconut sugar
- 3 cloves garlic, minced
- 1 inch fresh ginger, peeled and minced
- fish sauce to taste, about 3 dashes
- 1 green onion sliced
- 1 cup pineapple, cubed in ½ inch pieces
- In a small saucepan combine coconut aminos, water, sesame oil, coconut sugar,garlic, ginger and fish sauce and heat until sugar completely dissolves. Remove from heat and allow to cool.
- While teriyaki sauce is cooling, soak bamboo skewers in salted water for at least 1 hour. This will prevent the skewers from burning on the grill and the salt in the water will season the shrimp from the inside as they cook.
- Once cooled, pour over shrimp in a glass container, add green onions and marinate for 30-60 minutes.
- While shrimp is marinating, preheat grill to high.
- Remove shrimp from marinade and add shrimp and pineapple to the skewer taking care to sandwich the pineapple in between the head and tail of each shrimp as shown in photo.
- Grill shrimp skewers on high heat for 2-4 minutes per side depending on the size of your shrimp.
- Remove from grill and serve immediately.
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