Shrimp is a classic for grilling, and seasoning it with yuzu juice gives it a more unique taste than lemon juice. Bottled yuzu juice can be found online, at specialty stores and some regular grocery stores.
Technique tip: Shrimp cooks really quickly on high heat, so make sure not to overcook it. And make sure to brush the butter on the shrimps just seconds before it comes off the grill so that the butter doesn't burn.
Swap option: Try scallops instead of shrimp; they also do great on the grill.
Special equipment: Four 7-inch bamboo skewers.
- 1/4 pound (1 stick) unsalted butter, softened
- 1½ teaspoons yuzu juice
- 1 tablespoon minced scallions
- 1/4 teaspoon minced garlic
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 jumbo white or Gulf shrimp, shelled and deveined
- 2 tablespoons grapeseed oil
- Salt and pepper, to taste
For the yuzu butter:
Combine all the ingredients in a mixing bowl and mix well. Transfer to a serving bowl and keep on hand to baste the shrimp with a brush once it is seconds from coming off the grill.
For the shrimp:
1. Preheat the grill to high heat.
2. Cut the shrimp in to 1-inch pieces, approximately 4 pieces per shrimp. Thread the pieces evenly onto the skewers (roughly 2 whole shrimp per skewer). Keep the smaller pieces towards the bottom of the skewer.
3. Lightly brush with grapeseed oil and season with salt and pepper on both sides of the shrimp. Place the shrimp on the grill and cook for about 1-1½ minutes per side. Look for nice caramelization on the shrimp — a golden brown sear. Do not overcook shrimp or it will be chewy and rubbery.
4. Seconds before removing it from the grill, brush the shrimp with the yuzu butter on both sides, then cook for another 5 seconds on each side and serve.