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Broiled Shrimp ’Carpaccio’

Garnish Ming Tsai's shrimp carpaccio with chopped chives for a delicious, light main.


  • 4 super large shrimp, peeled and butterflied

  • 1/3 cup Ponzu-Soy Vinaigrette*

  • 2 tablespoons chopped chives

  • Kosher salt and freshly ground black pepper


  • 1.

    Preheat broiler on high. On a flat surface, lay out sheet of plastic wrap. Place shrimp on plastic wrap and top with second sheet of plastic wrap. Using a meat pounder or heavy saute pan, pound shrimp to 1/4-inch thick. Place directly on 4 cast-iron plates (like a fajita platter). Season shrimp with kosher salt and freshly ground black pepper and drizzle Ponzu-Soy Vinaigrette on top. Broil shrimp for 1-2 minutes, until just cooked through. Remove from oven, place plates on heat-proof landing pads, garnish with chopped chives, and serve immediately.


* Don't miss Ming Tsai's recipe for Ponzu-Soy vinaigrette at Ming Tsai's recipe page

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