Black Garlic Shrimp

Name: Black Garlic Shrimp
Total time: 30 min
Yield: 4
Ingredients: 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

Butterflied jumbo shrimp baked with black garlic, honey, mirin, yuzu and butter, finished with fresh lemon.

Ingredients

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

Method

PREPARE THE SHRIMP: Preheat the oven to 425°F. If frozen, thaw the shrimp completely and pat dry. Devein and butterfly, leaving the tails on. Season both sides with salt and pepper.
MAKE THE BUTTER: Mash the black garlic to a paste. If substituting regular garlic, finely grate or press it. Combine with the softened butter, mirin, yuzu juice, honey, salt and pepper. Mash and whip together with a fork.
ARRANGE: Drizzle the olive oil into a cast-iron skillet. Fan the shrimp in a single layer and distribute the compound butter evenly over them.
BAKE AND FINISH: Bake on the middle rack for 10–12 minutes, until the shrimp are cooked through. Remove from the oven and finish with the fresh lemon juice.