Grilled miso ginger shrimp

From http://www.foodandwine.com/recipes/grilled-miso-shrimp, marginally modified

3 tablespoons fresh lime juice
2 tablespoons yellow miso (I used white)
2 tablespoons vegetable oil
1 tablespoon finely grated fresh ginger
1 large garlic clove, minced
1 1/2 teaspoons light brown sugar
1 pound large shrimp, shelled and deveined
3 scallions, cut into 1 1/2-inch lengths
1/2 cup mayonnaise
1 tablespoon chili garlic paste (recipe said sambel olek, whatev.)

Light a grill or preheat a grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso, vegetable oil, ginger, garlic and brown sugar. Add the shrimp and toss to coat. Thread the shrimp and scallions on eight 8-inch skewers.

Grill the shrimp over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.

In a small bowl, whisk the mayonnaise with the chili garlic paste and the remaining 1 tablespoon of lime juice. Serve the shrimp with the mayonnaise.

SERVE WITH Lime wedges and cilantro.

I also did this grilled baby bok choy with it:

http://tideandthyme.com/grilled-baby-bok-choy/

4 heads of baby bok choy (or 1 head of full-sized)
2 tablespoons soy sauce
1/4 teaspoon sesame oil
1 teaspoon Sriracha
1/4 teaspoon ground black pepper
Preheat an outdoor grill for medium-high heat for 15 minutes, and lightly oil the grate.
In a small bowl, combine the soy sauce, sesame oil, Sriracha, and black pepper. Slice the bok choy in half, lengthwise. Brush the cabbage with the soy sauce mixture on the cut side, letting the vinaigrette fall into the grooves.
Lay the bok choy on the preheated grill, cut side up. Cook until the stalks show grill marks and the leaves are crisp at the edges, about 2 minutes. Turn the bok choy, brush with remaining soy mixture, cover, and grill the other side for about 2 more minutes. Remove to platter and serve.