Add a Japanese-inspired twist to your summer cookout with these shrimp coated in miso butter.
This recipe is courtesy of Weekend Table.
In a food processor, combine butter, miso, lemon zest, and lemon juice. Purée until smooth. Add the scallion and pulse until just incorporated. Scrape the miso butter into a large bowl, and set aside.
In a separate large bowl, toss the shrimp with the oil, garlic, chili powder, and salt. Let stand for 10 minutes.
Light a grill. Grill the shrimp over high heat, turning once, until just cooked through, about 4 minutes.
Immediately add the cooked shrimp to the miso butter and toss until well coated. Garnish with scallions, and mustard seeds.