Todd Mitgang of Crave Fishbar in New York City shares a delicious summer recipe that takes grilled shrimp to a whole new level.
Place all sauce ingredients in a high speed blender. Blend at 3/4 speed so that the sauce has some texture. Reserve to the side and/or pour in a dipping bowl
Toss the shrimp and shishito peppers with olive oil and salt. Grill the shrimp and shishito peppers until the shrimp are cooked and the peppers are blistered.
Lean the shrimp and the peppers on top of one another. Serve the dipping sauce to the side. If using, scatter the micro purple shiso leaves on the plate.