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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 99kj
  • Fat Total 10g
  • Saturated Fat 2g
  • Protein 1g
  • Carbohydrate 0g
  • Sugar 0g
  • Sodium 69mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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

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