A LIGHT KOREAN BBQ SHRIMP

This diner for two is easy and fast to make.
And its different from the usual shrimp dinners.
The somewhat spicy shrimp with a luscious butter sauce are paired with a crusty baguette and a light, refreshing salad. A perfect simple dinner for summer.

12 large shrimps
4 tablespoons of Gochujang, a Korean chilli paste with sweet and savoury flavours
2 tablespoons butter
5 tablespoons olive oil
1 lemon
1 tablespoon sesame oil
1 baguette
2 cups lettuce leaves
1 avocado
2 small cucumbers
4 radishes
1 cup mangoes, frozen or fresh (the frozen ones are great and are all cut up for you, if fresh, cut into small chunks)
1 teaspoon of Dijon mustard
1 tablespoon of white wine vinegar
salt and pepper

Turn your BBQ on high.
If you don’t have a BBQ turn your oven on to 180°C.
Put your 4 Gochujang tablespoons into a medium-sized bowl.
Add 2 tablespoons of olive oil.
Add your 1 tablespoon of sesame oil.
Cut your 1 lemon in half and squeeze the juice from half the lemon into the bowl.
Mix well and set aside.
Take your baguette, cut in half and use 1 tablespoon of the olive oil and brush all over the baguette.
In a medium-sized bowl add your lettuce leaves, torn into bite-sized pieces.
Take your 2 cucumbers and cut into small chunks.
Take your 4 radishes and cut into medium-sized slices.
Put all ingredients, including the cut up mangoes, into the bowl where the lettuce is in.
In a small bowl add your 1 teaspoon of mustard, 1 tablespoon of white wine vinegar, 2 tablespoons of olive oil, mix well.
Pour over your salad mixture, and add salt and pepper to taste.
Set aside.
Brush your your 12 shrimps with your 1 tablespoons of olive oil.
Take your shrimp and put on the hot BBQ or oven.
Also add your cut up baguette.
The shrimp will take a total of 4 to 5 minutes to cook. At the halfway mark turn them over.
Do the same with your baguette.
The shrimp are done when they are curled up.
The bread also should be done at the same. If it has nice grill marks it is done. If not, leave on for another minute.
Now take your cooked shrimps and put them into the medium-sized bowl that contains the Gochujang mixture.
Swirl the shrimps around and then add your 2 tablespoons of butter.
The heat from the shrimps will dissolve the butter after you swirled them around the bowl.
Take your shrimps and put on a plate and be sure to put some of the silky sauce over.