dishes
Ingredients
Instructions
Step 1
In a small bowl, add your room temperature butter.
Step 2
Grate 1 clove of garlic and the zest of one lemon into it.
Step 3
Add in the yuzu kosho and yuzu juice, then mix until thoroughly combined.
Step 4
Add flakey salt to taste.
Step 5
If the mixture is too loose, refrigerate briefly to firm up.
Step 6
Prep your shrimp and coat lightly in olive oil.
Step 7
Grill or broil the shrimp until cooked through.
Step 8
Toss the shrimp in a bowl with a spoonful of your compound butter.
Step 9
Plate with sliced Fresno chili, chopped chives, another dollop of butter, and a splash of yuzu juice.
