Korean-style shrimp skewers

Thaw the shrimp (8–12 pcs) in the refrigerator. Peel them, leaving the tail if desired. Make a cut along the back and remove the intestine.

Mix vegetable oil (2 tbsp), gochujang paste (2 tbsp), lemon juice (2 tbsp), garlic (2 cloves), salt (to taste), and black pepper (to taste).

If you want to reduce carbs, decrease the gochujang paste to 1 tbsp and add some chili pepper or paprika.

Stir the marinade until smooth. If necessary, slightly warm it in a water bath.

Add the shrimp to the marinade. Mix thoroughly. Cover and refrigerate for 40–60 minutes.

Soak wooden skewers in water for 10–15 minutes. Thread the shrimp onto the skewers.

Heat a grill pan or regular skillet. Brush with oil (1 tbsp). Sauté the shrimp over high heat for 2–3 minutes, turning frequently.

Sprinkle with sesame seeds (1 tbsp) and add green onions (a bunch), sliced into thin rings. Serve immediately with a wedge of lemon (1/2 pc).