© Anna Williams
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4

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.  Best New Chef 2011: Ricardo Zarate    More Delicious Shrimp Dishes  

How to Make It

Step 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.

Step 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 chefshop.com.

Suggested Pairing

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

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