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