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Ponzu Glazed Bacon and Shrimp

Garnish Ming Tsai's latest dish with togarashi.


  • 1/2 cup Wanjashan organic ponzu

  • 2 tablespoons agave nectar, honey is good substitute

  • 2 tablespoons chopped chives, save a little for garnish

  • 8 U-15 shrimp, tail-on

  • 8 slices of bacon, thick-cut

  • 1 head radicchio, leaves separated

  • Togarashi to garnish

  • Kosher salt and freshly ground black pepper to taste


  • 1.

    Pre-heat the oven to high broil and place rack in the upper middle. In a bowl, combine ponzu, agave nectar and chives. Wrap the strip of bacon around each lightly seasoned shrimp.

  • 2.

    On an oven-proof dish, lay out the radicchio leaves. Dip each shrimp in ponzu-agave mixture and place on bed of radicchio. Drizzle the mixture on exposed radicchio, too.

  • 3.

    Place in oven, turn shrimp once when browned, about 3 minutes per side. Serve on same dish and garnish with togarashi.

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