Thai Cilantro Shrimp

1. 1

   Combine all ingredients in a covered container and toss well. Cover and refrigerate overnight, stirring or tossing once or twice. Cook shrimp over high heat on BBQ or under broiler, for about 3 minutes total, turning once. Transfer to a platter and serve warm or cold, accompanied by Avocado and Tomato salsa

2. 2

   MAKE SWEET CHILI DRESSING

3. 3

   In a blender combine

4. 4

   3 Tbs. rice vinegar

5. 5

   2 Tablespoon Thai Sweet Chili Sauce

6. 6

   1 1/2 tsp Dijon mustard

7. 7

   Slowly drizzle 1/3 cup vegetable oil into processor in a thin stream to create a creamy emulsified dressing.

8. 8

   AVOCADO AND TOMATO SALSA

9. 9

   2 vine-ripened tomatoes

10. 10

    2 avocados

11. 11

    4 green onions finely chopped

12. 12

    1/2 tsp kosher or sea salt

13. 13

    1/2 tsp freshly ground black pepper

14. 14

    4 tsp fresh lime juice

15. 15

    1 recipe Sweet Chili Dressing

16. 16

    Core and halve tomato pieces and remove most of the seeds. Cut into tiny 1/8 inch diced pieces. Dice avocado flesh small. Mix all ingredients in a bowl. Serve salsa on a platter surrounded by the shrimp. Because avocado turns brown, I don't complete the salsa until shortly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.