Miso-lime Jumbo Shrimp in Toban
1. To make the marinade, whisk together 2T miso, 1 clove garlic (grated), 1tsp grated ginger, 2T lime juice, 1tsp sake, 1/2T sesame oil, and 1.5T olive oil.
2. Peel 8 jumbo shrimp and marinade in the miso sauce for 10-15 minutes.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_3299_zps25f80b73.jpg)
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_3302_zpse3e19044.jpg)
3. Pan-sear the shrimp in the oiled Toban both sides until cooked through.
![Photobucket](http://i217.photobucket.com/albums/cc218/naokomoore/November%202011/IMG_3305_zps1596a78b.jpg)
4. Serve with cilantro and some la-yu (hot chili oil)
Happy donabe life.