Ingredients
1/3 cup vegetable oil
1/3 cup Thai sweet chili sauce
1/4 cup minced cilantro
2 Tbs minced pickled (sushi) ginger
5 cloves garlic, minced
1 1/2 pounds large (21-25/lb) raw shrimp peeled and deveined
Preparation
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
MAKE SWEET CHILI DRESSING In a blender combine 3 Tbs. rice vinegar 2 Tablespoon Thai Sweet Chili Sauce 1 1/2 tsp Dijon mustard Slowly drizzle 1/3 cup vegetable oil into processor in a thin stream to create a creamy emulsified dressing.
AVOCADO AND TOMATO SALSA
2 vine-ripened tomatoes 2 avocados 4 green onions finely chopped 1/2 tsp kosher or sea salt 1/2 tsp freshly ground black pepper 4 tsp fresh lime juice 1 recipe Sweet Chili Dressing
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.
