My Paleo Marin Rating: 5 Persimmons
|Yuzu Kosho available here|
For the Marinade:
1 Tablespoon Yuzu Koshu (or 1 1/2 Tablespoons for super spicy)
1 1/2 Teaspoons peeled ginger, minced
1 garlic clove, minced
1 large stalk of fresh lemongrass, pale inner bulb only, minced
1 1/2 Tablespoons chopped fresh cilantro
1/2 cup extra-virgin olive oil
For the Shrimp:
12 Jumbo wild caught shrimp (about 3/4 or 1 pound), butterflied in the shell
1. In a small bowl, mix all the ingredients for the marinade.
2. Place the prepared shrimp on a platter and cover with 1/2 of the marinade. Let the shrimp marinate for 10 minutes, turning to coat a couple of times.
3. To cook the shrimp: For the stovetop, brush a cast iron grill pan with a light coating of oil and heat over high heat. (Prepare an outdoor grill accordingly). Grill the shrimp over high heat for about 4 minutes, turning once. Do not overcrowd the pan. When the shrimp are charred and cook through, transfer the shrimp to a plate, standing upright. To eat, peel the shrimp and serve with the remaining marinade as a dipping sauce.
5. Store any leftover shrimp covered in the fridge for 2-3 days. Use extra dipping sauce with the shrimp, cooked vegetables or as a spread for toast.
|Yuzu fruit is similar to|
a lemon or grapefruit
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Original recipe adapted from Food and Wine here.