Prep time: 10 minutes
Whole time: 25 minutes
four tablespoons|65 grams unsalted butter
¼ cup|60 ml olive oil
1 tablespoon pink miso
three scallions, thinly sliced
1 garlic clove, mashed right into a paste
1 (1-inch) piece ginger, peeled and mashed right into a paste
1 pound|450 grams head-on, shell-on massive shrimp
kosher salt, to style
1. Soften the butter with half of the oil, the miso, scallions, garlic, and ginger in a small saucepan over medium. As soon as the butter has melted, take away from the warmth and whisk collectively till emulsified, then preserve heat and permit to infuse.
2. Mild a grill. Toss the shrimp with the remaining olive oil and season with salt. Grill, flipping as soon as, till charred on all sides, about four minutes. Switch to a platter and drizzle with the miso butter.
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