Open Sesame Shrimp

By jkelly117

Ingredients

• For the Dipping Sauce:
• 1/2 cup mayonnaise
• 1/3 cup tahini
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons grated peeled fresh ginger
• 1 tablespoon sesame oil
• For the Shrimp:
• 24 medium (1 pound) shrimp, peeled, deveined, tails intact
• 2 teaspoons vegetable oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds

Details

Servings 24

Preparation

Step 1

Active Time: 10 Minutes
Total Time: 2 Hours 20 Minutes
Makes 24 shrimp

Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example.

FOR THE DIPPING SAUCE:
Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger, and sesame oil in a food processor and process until smooth. Refrigerate until chilled, about 2 hours.

FOR THE SHRIMP:
Preheat the oven to 450 degrees F.

Toss the shrimp in a bowl with the oil, kosher salt, and pepper. Dip one side of each shrimp in the sesame seeds. Place on a foil-lined baking sheet, sesame seed-side up. Bake until the shrimp are opaque, 5 to 7 minutes. Serve warm with the dipping sauce.

DO-AHEAD TIPS:
The dipping sauce can be prepared 3 days in advance. The shrimp can be assembled up to 8 hours in advance and refrigerated.