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Ingredients
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For
Dipping Sauce:
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1/2
cup mayonnaise
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1/3
cup tahini
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2
tablespoons mirin
|
2
tablespoons soy
sauce
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2
tablespoons lime juice
|
2
tablespoons grated peeled fresh ginger
|
1
tablespoon sesame
oil
|
|
For
Shrimp:
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24
medium (1 pound) shrimp, peeled, divined, tails intact
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2
teaspoons vegetable oil
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1/4
teaspoon kosher
salt
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1/8
teaspoon freshly ground pepper
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1
tablespoon black sesame
seeds or 2 tablespoons white sesame
seeds
|
|
Method
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FOR
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
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.
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DO-AHEAD
TIPS: The dipping sauce can be prepared 3 days in advance. The
shrimp can be assembled up to 8 hours in advance and
refrigerated.
|
|
Dutchman
