Japanese Golden Shrimp
Kogane yaki, an egg-yolk glaze:
2 T sake (rice wine)
3 T light soy sauce
1 egg yolk
Butterfly 12 shrimp in their shells. Push in long bamboo skewer from head to tail and push in two more short skewers to run perpendicular to the long skewer -- prevents shrimp from curling. Mix ingredients and coat shrimp several times as you broil.
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