I mentioned that the first meal I made for 2012, was grilled wagyu with a miso dip, well, I remembered another blogger used the dip for shrimp and had to try it too.
With the leftover dip, I added some water until it had the consistency of a marinade then put in 10 cleaned, butterflied shrimp in and left it in the marinade for about 2 hours.
I cooked them on a non-stick pan, just watch how hot your pan is, with the sugar in the marinade, you may burn your shrimp if you aren't careful.
I served this with some kinpira and leftover kamameshi.
Love the versatility of this dip, we've had it with grilled steak, with pork, veggie sticks and now shrimp...yum!