Asian Shrimp

Yield 4 servings

Ingredients:

Kosher Salt

Black Pepper

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

Preparation:

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.