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Whether they’re sprinkled with Old Bay seasoning or dusted with a homemade barbecue blend, we’ve always associated peel-and-eat shrimp with the cuisine of the Deep South. At Atlanta’s new Seven Lamps restaurant, however, it’s an Asian twist that makes the shrimp sing. There, chef Drew Van Leuvan tosses the meaty shrimp with a Japanese togarashi spice mix. The blend is easy to make from scratch at home and, as we’ve discovered, is as good with steamed edamame and popcorn as it is with shrimp.
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