- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Mix butter with miso, lemon zest and juice, and scallions for a savory-tangy sauce you can toss with shrimp post grilling.
Ingredient:
- 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
