Poached Shrimp with Lemon-shoyu Dip

Serves 4

20 large or jumbo shrimp
2 cups kombu stock (see Kombu Recipes for this simple stock)
¼ cup Mikawa mirin
3 tablespoons Shoyu
2 tablespoons sake (or increase mirin to 1/3 cup)

Dip:

1 tablespoon shoyu
1 tablespoon lemon juice
1 tablespoon water

1 large or 2-3 small lettuce leaves per serving

Peel shrimp, leaving tails attached. Devein and rinse. Combine stock, mirin, shoyu, and sake in a medium saucepan and bring to a simmer. Add shrimp and simmer gently until just pink (2-3 minutes). Remove and drain. Combine the shoyu, lemon, and water. Arrange individual servings of shrimp on a bed of lettuce and serve with lemon-shoyu dip.

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