Jumbo Prawns (Shrimp)

Yuzu kosho and garlic butter is a fantastic way to use yuzu kosho, a Japanese ingredient that has great affinity with grilled (broiled) seafood and meats. Made from the rind of the Japanese yuzu citrus, hot chillies and natural salt, yuzu kosho is a condiment that bursts with flavour, zinginess and heat. I use some XXL jumbo prawns (shrimp) for this recipe, but if you cannot get hold of them, use the largest prawns (shrimp) you can find. Preparing and cooking the prawns (shrimp) in their sh