Pat shrimp dry with paper towels. In a medium bowl combine kosher salt, black pepper, minced garlic, grated ginger, rice vinegar, light soy sauce, and sesame oil. Add shrimp and toss until evenly coated. Marinate in the refrigerator for 15–20 minutes (no longer than 30 minutes to avoid texture change).

Golden Egg Yolk Sauce

Clarify approach and temper

Set a medium heatproof bowl over (but not touching) simmering water to create a double boiler. Add egg yolks to the bowl and whisk gently to warm. Whisk continuously while slowly adding the melted butter in a thin stream to emulsify (like making a hollandaise). If mixture thickens too quickly, add the heavy cream 1 tsp at a time to loosen. Continue until sauce is smooth and thickened.

Finish the sauce

Remove the bowl from the heat. Whisk in grated Parmesan, lemon juice, salt, and white pepper. Taste and adjust seasoning — the sauce should be silky, bright, and slightly savory. Keep warm over very low heat or a warm water bath; do not let it boil or reach high temperatures to prevent curdling.

Finishing & Assembly

Sear the shrimp

Heat a large nonstick or stainless steel skillet over medium-high heat. Add neutral oil and 1 tbsp unsalted butter. When butter foams and oil is hot, add shrimp in a single layer (work in batches if necessary). Sear 1.5–2 minutes per side until opaque and lightly golden — do not overcook. Remove shrimp to a warm plate.

Toss shrimp with sauce

Return all shrimp to the skillet over the lowest heat setting or a warm burner. Spoon or pour the warm golden egg yolk sauce over the shrimp and gently toss to coat evenly for about 30–45 seconds. The residual heat should warm the sauce but avoid boiling. If sauce looks too thick, add 1 tsp warm water or cream to loosen.

Plate and garnish

Arrange coated shrimp on a serving platter or individual plates. Sprinkle sliced scallions and toasted sesame seeds across the top. Add microgreens or cilantro if using. Serve immediately with lemon wedges on the side for a bright finish.