© Anna Williams
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.