Spicy Grilled Shrimp with Yuzu Kosho Pesto

1. 1

   In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro and olive oil.

2. 2

   Spread half of the pesto on the shrimp and let stand for 10 minutes.

3. 3

   Light a grill or preheat a grill pan.

4. 4

   Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes.

5. 5

   Transfer the shrimp to plates and serve with the remaining pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.