Grilled Shrimp with Miso Butter

By DreiFromBK

Ingredients

• 1 stick unsalted butter, softened
• 2 tablespoons white miso
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon thinly sliced scallion, plus more for garnish
• 1 pound shelled and deveined large shrimp
• 2 tablespoons canola oil
• 1 large garlic clove, minced
• 1 teaspoon Korean chile powder (gochugaru) or other chile powder
• 1 teaspoon kosher salt
• 1 1/2 teaspoons pickled mustard seeds in brine, from a jar of pickles

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine the butter with the miso, lemon zest and lemon juice and puree until smooth. Add the 1 tablespoon of scallion and pulse just until incorporated. Scrape the miso butter into a large bowl and set aside.

In another large bowl, toss the shrimp with the oil, garlic, chile powder and salt and let stand for 10 minutes.

Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes. Immediately add the shrimp to the miso butter and toss until well coated. Garnish the shrimp with scallions and the pickled mustard seeds and brine and serve.