Spicy Grilled Shrimp with Yuzu Kosho Pesto

foodandwine.com

Brenda

1 ½ tablespoons yuzu kosho (see Note)

1 ½ teaspoons minced peeled ginger

1 garlic clove, minced

1 large stalk of fresh lemongrass, pale inner bulb only, minced

1 ½ tablespoons chopped cilantro

½ cup extra-virgin olive oil

12 jumbo shrimp (about ¾ pound), butterflied in the shell

Directions at foodandwine.com

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