Spicy Grilled Shrimp with Yuzu Kosho Pesto

By cindyandmojo

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 supersimple and utterly delicious recipe from chef Ricardo Zarate of Mo-Chica in Los Angeles.

 Best New Chef 2011: Ricardo Zarate

 

Slideshow:  More Delicious Shrimp Dishes

Ingredients

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

Details

Cooking time 25mins
Adapted from foodandwine.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.