Spicy Grilled Shrimp with Yuzu Kosho Pesto

• 1 1/2 tablespoons yuzu kosho (see Note)
• 1 1/2 teaspoons minced peeled ginger
• 1 garlic clove, minced
• 1 large stalk of fresh lemongrass, pale inner bulb only, minced
• 1 1/2 tablespoons chopped cilantro
• 1/2 cup extra-virgin olive oil
• 12 jumbo shrimp (about 3/4 pound), butterflied in the shell

1. In a small bowl, combine the yuzu kosho with the ginger, garlic, lemongrass, cilantro and olive oil.
2. Spread half of the pesto on the shrimp and let stand for 10 minutes.
3. Light a grill or preheat a grill pan.
4. Grill the shrimp over high heat, turning once, until lightly charred and cooked through, about 4 minutes.
5. Transfer the shrimp to plates and serve with the remaining pesto.

yuzu, ginger, garlic, stalk of fresh lemongrass, cilantro, extravirgin olive oil, jumbo shrimp

Taken from www.foodandwine.com/recipes/spicy-grilled-shrimp-yuzu-kosho-pesto (may not work)