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.
Click here to view the video!
Ingredients
- Shrimp, the bigger the better (I like to serve 3 per person)
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- Extra virgin olive oil
- Avocado, diced
- Lemon juice
- Cocktail sauce
- Salt
- Pepper
Instructions
Step 1
Devein and peel your shrimp.
Step 2
Toss them in olive oil and season heavily with Shichimi Togarashi.
Step 3
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.
Step 4
Remove from heat and serve immediately with cocktail sauce, seasoned avocado and a squeeze of lemon.
DELICOUS.