In a saucepan combine water, rice vinegar, brown sugar, mirin, sake, white miso, onion powder and ginger. Bring to a boil. Reduce heat and simmer until reduced by half, stirring occasionally. Cool and hold refrigerated for service.
Thread each skewer with 1 each shrimp and shishito pepper. Hold refrigerated for service.
Service
Set grill to medium high. For each serving, grill 6 shrimp skewers, brushing with glaze, until shrimp are cooked and shishitos are blistered. Remove from grill.
Plate as desired and drizzle with additional glaze. Serve hot.
Chef's Tip!
Shishito peppers are an Asian variety of sweet peppers. They are finger-sized with thin walls and have no heat. Look for them in the produce aisle of Asian markets.
