© Christina Holmes
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

“I love mixing miso and butter together,” says Jamie Bissonnette. “If you spread that miso-flavored butter on toast, people always love it and ask, ‘What is this?’” Bissonnette also transforms the butter into a sauce for grilled shrimp. Pickled mustard seeds, scooped out from the brine in a pickle jar, add tang and crunch. Slideshow: Grilled Shrimp Recipes

How to Make It

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.

Step 2    

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

Step 3    

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.

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