Grilled Togarashi Shrimp Cocktail

My toxic trait is that I can’t hear the words SHRIMP COCKTAIL without designing a time to get my hands on some.

Thanks to a couple of our friends posting about their dinner earlier this week, I give you Grilled Togarashi Shrimp Cocktail – inspired by a little something we used to serve at Marrow.

The freshness of the avocado with the char of the shrimp will leave you feeling like you’re nibbling on this outside a warm surfside shack, while the spice of the Togarashi will have your mouth tingling as you reach for something cool and refreshing to take down the heat.

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here’s what you’ll need

• shrimp, the bigger the better (I like to serve 3 per person)

• Shichimi Togarashi

• extra virgin olive oil

• avocado, diced

• lemon juice

• cocktail sauce

• salt

• pepper

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here’s what you’ll need to do

Devein and peel your shrimp.

Toss shrimp in olive oil and season heavily with Shichimi Togarashi.

Place in a skillet (or grill) over medium heat for about 5 to 7 minutes, flipping halfway through.
Be careful not to overcook your shrimp or they’ll be tough. They should be nice and pink with a pretty char on the outside, and white and opaque on the inside when they’re done.

Remove from heat and serve immediately with cocktail sauce, seasoned avocado and a squeeze of lemon.

DELICOUS.