Open Sesame Shrimp

Sesame-crusted Shrimp with Tahini-ginger Dipping sauce

Showcase these shrimp with kamikazes. When serving this dish, be sure to set out a small container for the tails and place a tail in it so guests follow the example.

24 shrimp

Dipping sauce:

• 1/2 cup mayonnaise
• 1/3 cup tahini
• 2 tablespoons mirin (sweet rice wine)
• 2 tablespoons soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons lime juice
• 2 tablespoons grated peeled fresh ginger
• 1 tablespoon sesame oil

Shrimp:

• 24 medium (about 1 pound) shrimp, peeled and deveined, tails intact
• 2 teaspoons vegetable oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds

To make the dipping sauce: Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger, and sesame oil in a food processor and process until smooth. Refrigerate until chilled, about 2 hours.

Preheat the oven to 450 degrees Fahrenheit.

Toss the shrimp in a bowl with the oil, kosher salt, and pepper. Dip one side of each shrimp in the sesame seeds. Place on a foil-lined baking sheet, sesame seed side up. Bake until the shrimp are opaque, 5 to 7 minutes. Serve warm with the dipping sauce.

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