Broiled Shrimp ’Carpaccio’
Serves 4
 

• 4 super large shrimp, peeled and butterflied
• 1/3 cup Ponzu-Soy Vinaigrette
• 2 tablespoons chopped chives
• Kosher salt and freshly ground black pepper

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.