Garnish Ming Tsai's latest dish with togarashi.
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.
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.
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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