
Spicy Grilled Shrimp with Yuzu Kosho Pesto
Yields:
4
Total Time:
25 mins
Yuzu kosho is a hot, spicy, and aromatic Japanese condiment made from hot chiles and ultra-citrusy yuzu zest. It's the key to this super simple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.
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Ingredients
- 1 1/2 Tbsp. yuzu kosho (see Note)
- 1 1/2 tsp. minced peeled ginger
- 1 clove garlic
- 1 stalk fresh lemongrass
- 1 1/2 Tbsp. Chopped cilantro
- 1/2 cup extra-virgin olive oil
- 12 jumbo shrimp
Directions
- Step 1In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro, and olive oil. Spread half of the pesto on the shrimp and let stand for 10 minutes.
- Step 2Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes. Transfer the shrimp to plates and serve with the remaining pesto.
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