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Spicy Grilled Shrimp with Yuzu Kosho Pesto
© Anna Williams

Spicy Grilled Shrimp with Yuzu Kosho Pesto

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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.

video Best New Chef 2011: Ricardo Zarate

  1. 1 1/2 tablespoons yuzu kosho (see Note)
  2. 1 1/2 teaspoons minced peeled ginger
  3. 1 garlic clove, minced
  4. 1 large stalk of fresh lemongrass, pale inner bulb only, minced
  5. 1 1/2 tablespoons chopped cilantro
  6. 1/2 cup extra-virgin olive oil
  7. 12 jumbo shrimp (about 3/4 pound), butterflied in the shell
  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.
  2. 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.
Make Ahead The yuzu kosho pesto can be refrigerated for up to 3 days. Notes Yuzu kosho is available at Japanese markets and from

Suggested Pairing

Fragrant, medium-bodied Torrontés from Argentina is spectacular with grilled seafood like these spicy shrimp.



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