Grilled Shrimp with Miso Butter


Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              stick  unsalted butter -- softened
  2              tablespoons  white miso
  1/2           teaspoon  finely grated lemon zest
  1              tablespoon  fresh lemon juice
  1              tablespoon  thinly sliced scallion -- plus more for garnish
  1              pound  shelled and deveined large shrimp
  2              tablespoons  canola oil
  1              large  garlic clove -- minced
  1              teaspoon  Korean chile powder (gochugaru) or other chile powder
  1              teaspoon  kosher salt
  1 1/2        teaspoons  pickled mustard seeds in brine -- from a jar of pickles

In a food processor, combine the butter with the miso, lemon zest and lemon juice and puree until smooth. Add the 1 tablespoon of scallion and pulse just until incorporated. Scrape the miso butter into a large bowl and set aside.
In another large bowl, toss the shrimp with the oil, garlic, chile powder and salt and let stand for 10 minutes.
Light a grill or preheat a grill pan. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes. Immediately add the shrimp to the miso butter and toss until well coated. Garnish the shrimp with scallions and the pickled mustard seeds and brine and serve.
MAKE AHEAD
The miso butter can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.

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