GRILLED JUMBO SHRIMP WITH KIMCHI-MISO BUTTER

GRILLED JUMBO SHRIMP WITH KIMCHI-MISO BUTTER image

Yield 4 FIRST-COURSE SERVING

Number Of Ingredients 9

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1 stick unsalted butter, softened
1 1/2 tablespoons yellow miso paste
1/4 teaspoon toasted sesame oil
pinch of salt
1/4 cup kimchi-drained, pressed dry and finely chopped
12 plump scallions, bottom 6 inches only, white parts halved lengthwise
canola oil, for brushing
12 jumbo shrimp in the shell, butterflied
1/4 cup shredded seasoned nori

Steps:

In a microwave-safe bowl, using a wooden spoon, beat the softened butter with the miso paste, toasted sesame oil and salt. Add the chopped kimchi and beat until blended. Microwave at high power for about 10 seconds, just until the butter is melted. Preheat the broiler and position a rack 6 inches from the heat. Preheat a cast-iron grill pan. Brush the scallions with canola oil and grill over medium-high heat, turning until the scallions are tender and browned in spots, about 3 minutes. Transfer the scallions to a plate. Lightly brush the shrimp with canola oil and place on the grill, shell side down. Drizzle each shrimp with a scant tablespoon of the butter and grill for 3 minutes. Transfer the grill pan to the oven rack and broil for about 1 minute, until the shrimp are cooked through and glazed with the butter. Transfer the shrimp and scallions to plates and drizzle with more of the butter. Garnish with the shredded nori. Serve right away. NOTE: Using a sharp knife, cut through the underside of the shrimp, almost all the way through. Pull out and discard the intestinal vein. MAKE AHEAD: The seasoned butter can be refrigerated overnight. Melt just before using.