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Yuzu Kosho Scallops and Shrimp

As Bubba Gump said, you can fix shrimp (and scallops) a million ways.  I try to come up with something different now and then for variety.  I stumbled across this recipe in my book, The Japanese Grill.  Yuzu Kosho is a hot paste that gives the shrimp and scallops a wonderful heat, but not hot enough to run off my sensitive wife.

The recipe calls for a marinade of 2 tablespoons of Yuzu Kosho, 2 tablespoons of soy sauce, and 1/2 cup olive oil.  After grilling, brush with reserved marinade before pulling.  

It's really, really good.

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Dripping Springs, Texas.
Gateway to the Hill Country

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