Ingredients
1 1/2 tablespoons yuzu kosho
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)
Instructions
- In a small bowl, combine the yuzu kosho with the ginger, garlic, 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.
*Note yuzu kosho is available at most Japanese grocery stores or Amazon.
Recipe adapted from Food & Wine.