Mix the ingredients marked a. together. Peel the shrimp, remove their tails and devein. Marinate the shrimp in 1 tablespoon of sake.
Peel and pit the avocado, and cut into large (2x3 cm) dice. Sprinkle with 1 teaspoon of lemon juice. If the shrimp are large, cut in half.
Heat oil in a pan and stir fry the shrimp until they turn red. When they change color, add the avocado, and when that turns creamy, add the "a." ingredients.
When there is no liquid left in the pan and everything is mixed together, adjust the seasoning with salt and pepper and top with the chili pepper powder or dried chili pepper threads. Done.
Try eating this wrapped in pieces of toasted nori seaweed. This is really good!
Story Behind this Recipe
I wanted to create an appetizer that could be made quickly and went with beer and was Japanese-flavored and spicy. So I came up with this recipe. I love yuzu pepper so I added it to a standard formula for Japanese-style flavoring.
Use whatever type of shrimp you like. The photo shows Taisho shrimp. If the shrimp are big, cut into 2-3 cm pieces, about the same size as the avocado cubes. During Step 1, if you're using frozen shrimp, or feel that the shrimp you're using are not the freshest, marinate in sake. (If the shrimp are fresh you can omit this step.)