Grilled Shrimp with Miso-Ginger Butter

Serves 6 to 8
Time 1 hr
Grilled Shrimp with Miso-Ginger Butter

Umami-rich miso and spicy ginger make this compound butter light up when grilled with shrimp. By starting with the tail end when you skewer the shrimp, the tail will remain on the skewer as the shrimp are eaten bite by bite. Any leftover miso-ginger butter is great tossed with roasted Brussels sprouts or sweet potato wedges.

Ingredients

    <b>Miso-Ginger Butter</b>
    1/2 cup(8 tablespoons) unsalted butter, room temperature
    2 tablespoonsfinely grated ginger
    2 tablespoonsred miso paste
    1 tablespoonsriracha
    1 largegarlic clove, minced or grated<br><br>
    2 poundsextra-large (16/20 ct) shrimp, peeled and deveined (keeping on the tails)
    1/2 teaspoonkosher salt
    1/4 teaspoonground black pepper
    Wilted baby bok choy, for serving
    Lemon wedges, for serving
    2 tablespoonsWhole Foods Market Spicy Garlic Sesame Crunch (or furikake), for serving
    Microgreens, for serving<br>
    <b>Special Equipment</b>
    8-inch-long metal skewers (or bamboo skewers soaked in water for 30 minutes)

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Method

Make the miso-ginger butter: In a small bowl, use a fork to mash ingredients together. Transfer ¼ cup of the butter to a small bowl and the remaining to another bowl; set aside.

Starting with the tail end, thread 1 shrimp lengthwise onto each bamboo skewer and stretch it straight as you go, keeping toward the underside of the shrimp. Season the shrimp all over with salt and pepper, and brush the shrimp with ¼ cup of the butter.

Prepare a grill for medium-high heat cooking.

Grill skewers for 1½ minutes per side, until the shrimp are nicely charred and just cooked through. Transfer the shrimp skewers to a platter and immediately brush remaining butter over the shrimp. Sprinkle with spicy garlic sesame crunch and serve over wilted baby bok choy with lemon wedges and a pile of microgreens.