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SHRIMPS:
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1. Leaving the shells of the shrimp intact, insert toothpicks along their inside curves to prevent them from curling as they cook.
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2. Drop the shrimp into 2 cups of boiling water and cook briskly, uncovered, for 3 minutes, or until pink and firm. Drain in a sieve and cool quickly under cold running water.
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3. Remove the toothpicks and peel the shrimp, leaving the last section of shell and the tail attached to each one.
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4. Devein the shrimp by making a shallow incision across their tops with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife.
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5. Butterfly the shrimp by cutting along their inner curves three quarters of the way through, spreading them open and flattening them lightly with the flat blade of a large knife or cleaver.
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MARINADE:
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1. In a mixing bowl, combine the vinegar, water, sugar, salt and a few sprinkles of MSG, and stir together thoroughly.
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2. Add the shrimp, turn them about in the marinade to moisten them well, and marinate at room temperature for about 1 hour.
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FILLING:
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1. Drop the 4 egg yolks into a 1-to 1½-quart saucepan, and beat them lightly with a fork. Remove 1 tablespoon of the egg yolks, and set it aside in a small bowl.
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2. Add 2 cups of water to the remaining yolks, stir thoroughly, and cook over moderate heat for about 10 to 15 minutes, or until the yolks are firm and hard-cooked. Drain them in a sieve, and mash them to a paste with a fork in a mixing bowl.
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3. Beat in the sugar, salt, lemon juice, a few sprinkles of MSG, and the remaining tablespoon of raw egg yolk and continue to beat until smooth. Then with the back of a spoon, rub the mixture through a fine sieve set over a bowl.
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4. Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a butterflied shrimp. Seal the edges of each shrimp by pressing them firmly together.
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5. Serve "ebi kimizushi" at room temperature as an accompaniment to cocktails, part of a picnic box, or as a first course.
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