Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example.
- For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1/3 cup tahini
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons grated peeled fresh ginger
- 1 tablespoon sesame oil
- For the Shrimp:
- 24 medium (1 pound) shrimp, peeled, deveined, tails intact
- 2 teaspoons vegetable oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds
FOR THE DIPPING SAUCE:
Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger and sesame oil in a food processor and process until smooth. Refrigerate until chilled, about 2 hours.
FOR THE SHRIMP:
Preheat the oven to 450 degrees F.
Toss the shrimp in a bowl with the oil, kosher salt and pepper. Dip one side of each shrimp in the sesame seeds. Place on a foil-lined baking sheet, sesame seed-side up. Bake until the shrimp are opaque, 5 to 7 minutes. Serve warm with the dipping sauce.
The dipping sauce can be prepared 3 days in advance. The shrimp can be assembled up to 8 hours in advance and refrigerated.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
89 calories; 7g total fat; 31mg cholesterol; 153mg sodium; 2g carbohydrates; 0g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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