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.
Dripping Springs, Texas.
Gateway to the Hill Country