Spicy Grilled Shrimp with Yuzu Kosho Pesto
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
July 2011
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Credit:
© Anna Williams
Recipe Summary
Ingredients
Directions
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.