Grilled Chili Crunch Shrimp with Miso Butter

Instructions

In a medium bowl, toss the shrimp with the oil, garlic, chili crunch, Za'atar, pepper, and salt and let stand for 10 minutes, or up to 1 hour. TIP: If using frozen shrimp, once defrosted, dry the shrimp with paper towels before marinating to remove excess moisture. In a 10-inch non-reactive skillet over low heat, melt the butter and miso together and whisk until smooth. Then stir in the lemon zest, lemon juice, and scallions. Remove from heat and set aside. Light a grill and preheat a grill pan (or skewer the shrimp). Grill the shrimp over high heat, turning once, until just cooked through, 3-4 minutes. Immediately add the shrimp to the miso butter and toss to coat. Garnish the shrimp with scallions and serve.

• jumbo shrimp Notes: 1 pound, 21/25 count, peeled and deveined
• avocado oil Notes: 2 tablespoons
• large garlic cloves Notes: 2, minced
• Momofuku Chili Crunch Notes: 1 tablespoon
• Za'atar seasoning Notes: 2 teaspoons
• white pepper Notes: 1/2 teaspoon
• Pinch kosher salt
• butter Notes: 6 tablespoons, softned
• white miso Notes: 2 tablespoons
• finely grated lemon zest Notes: 2 teaspoons
• fresh lemon juice Notes: 1 tablespoon
• finely chopped green onion Notes: 1/4 cup, white and green part, plus more for garnish