Yield 4 servings
Raw Shrimp peeled, de-veined 1 lb.
Minced Garlic 1-1/2 T
Minced fresh Ginger 1T (optional)
1/4-1/2 cup white sake or Sherry
Seasoned rice Vinegar 2 T.
5 Stalks scallions, white & green parts
¼ cup Cilantro, chopped
2-3 T fresh lime juice
1/3-1/4 cup Sweet Chili sauce (Mai Ploy)
¼ cup roasted peanuts chopped (optional but do it!)
1-2 T canola oil
2 oz. cold butter cut into small pieces
½ an avocado diced (or you can use mango or papaya diced (optional). We loved the avocado
Pat shrimp dry, eliminating the excess moisture.
Season with kosher salt & pepper to your liking (easy on the salt)
Heat a nonstick pan on medium heat and when warm add canola oil.
Add the shrimp for a few minutes and sautee on both side to obtain a light cold color. Shrimp is done when it kisses its tail- don’t let it do that here! Transfer shrimp to a bowl.
Add garlic and ginger to the pan and cook briefly. Don’t allow the garlic to color.
Quickly mix the shrimp, garlic,ginger,scallions & Sake (or Sherry) in the pan & reduce the liquid to half.
Add the rice vinegar, again reducing liquid to half.
Turn off the heat and add lime juice & sweet chili sauce. Using a whisk, beat in cold butter. Add cilantro & mix well. Top with avocado (or mango,etc) and peanuts. We served on a bed of greens but can eat alone or over rice or noodles.