Spicy Grilled Shrimp with Yuzu Kosho Pesto

By barbell

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.

Ingredients

• 1.5 tablespoon(s) yuzu kosho (see Note)
• 1.5 teaspoon(s) minced peeled ginger
• 1 clove(s) garlic, minced
• 1 stalk(s) (large) fresh lemongrass, pale inner bulb only, minced
• 1.5 tablespoon(s) chopped cilantro
• 1/2 cup(s) extra-virgin olive oil
• 12 (about 3/4 pound) jumbo shrimp, butterflied in the shell

Details

Servings 1
Cooking time 25mins
Adapted from delish.com

Preparation

Step 1

In 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.

Light 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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