Greek yogurt flatbread
30 Minutes | Serves 4
12-15 Jumbo Shrimp (U-12 or 16/20)
2 Black Garlic Cloves
3 Tbsp Salted Butter Softened
1 Tbsp Honey
1 tsp Mirin
2 tsp Yuzu Juice
2-3 Tbsp Extra Virgin Olive Oil
Juice from Half of a Lemon
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 425 degrees.
Devein and butterfly the shrimp, leaving the tail on. Season both sides of the shrimp with salt and pepper.
If you are using regular garlic for this recipe, use a microplane or garlic press. If using black garlic, smash on a garlic board with a knife to form a paste.
If you are using frozen shrimp, thaw completely and pat dry on both sides with a paper towel before cooking.
Combine the softened butter, black garlic, mirin, yuzu juice, honey, salt and pepper in a mixing bowl. Smash with a fork and whip all ingredients together.
Drizzle the olive oil in a cast-iron skillet. Fan the seasoned shrimp in a single layer. Evenly distribute the compound butter over the shrimp.
Bake on the middle rack of the oven for 10-12 minutes, until shrimp is cooked through.
Remove from the oven and splash with fresh lemon.
12-15 Jumbo Shrimp (U-12 or 16/20)
2 Black Garlic Cloves
3 Tbsp Salted Butter Softened
1 Tbsp Honey
1 tsp Mirin
2 tsp Yuzu Juice
2-3 Tbsp Extra Virgin Olive Oil
Juice from Half of a Lemon
Kosher Salt to Taste
Coarse Ground Black Pepper to Taste
Preheat the oven to 425 degrees.
Devein and butterfly the shrimp, leaving the tail on. Season both sides of the shrimp with salt and pepper.
If you are using regular garlic for this recipe, use a microplane or garlic press. If using black garlic, smash on a garlic board with a knife to form a paste.
If you are using frozen shrimp, thaw completely and pat dry on both sides with a paper towel before cooking.
Combine the softened butter, black garlic, mirin, yuzu juice, honey, salt and pepper in a mixing bowl. Smash with a fork and whip all ingredients together.
Drizzle the olive oil in a cast-iron skillet. Fan the seasoned shrimp in a single layer. Evenly distribute the compound butter over the shrimp.
Bake on the middle rack of the oven for 10-12 minutes, until shrimp is cooked through.
Remove from the oven and splash with fresh lemon.
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