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1 1/2 tablespoons yuzu kosho (see Note)
1 1/2 teaspoons minced peeled ginger
1 garlic clove, minced
1 large stalk of fresh lemongrass, pale inner bulb only, minced
1 1/2 tablespoons chopped cilantro
1/2 cup extra-virgin olive oil
12 jumbo shrimp (about 3/4 pound), butterflied in the shell
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