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Spicy Grilled Shrimp with Yuzu Kosho Pesto
25 min
4
Steps
- 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.
Originally published at Foodandwine.com. Reproduced for personal collection.
