Appetizer
PICK-A-SHRIMP SINGLES
Ingredients
Cilantro Puddle
- 1 cup cilantro leaves (packed, coarsely chopped)
- 1 tbsp lemon or lime zest (finely grated)
- 1 tsp brown sugar
- 1/4 tsp red chili flakes (or to taste)
- 1/4 cup olive oil
- 1/2 tsp Windsor® Kosher Salt
- 24 shrimp (large, cooked and peeled) – tail on
Salted Picks
- 1 egg white lightly beaten)
- 24 bamboo picks or forks (about 4”/10 cm)
- 2 tbsp Windsor® Kosher Salt
Cilantro Puddle
- 1 cup cilantro leaves (packed, coarsely chopped)
- 1 tbsp lemon or lime zest (finely grated)
- 1 tsp brown sugar
- 1/4 tsp red chili flakes (or to taste)
- 1/4 cup olive oil
- 1/2 tsp Windsor® Kosher Salt
- 24 shrimp (large, cooked and peeled) – tail on
Salted Picks
- 1 egg white lightly beaten)
- 24 bamboo picks or forks (about 4”/10 cm)
- 2 tbsp Windsor® Kosher Salt
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Recipe Preparation
For the Cilantro Puddle
- Place cilantro, zest, brown sugar and red chili flakes into a food processor; pulse only until finely chopped. Do not overprocess.
- Just before serving, stir in olive oil and 1/2 tsp (2 mL) Windsor® Kosher Salt.
For the Salted Picks
- Brush middle section of bamboo pick with egg white.
- Sprinkle generously with remaining salt; set aside to dry.
- Repeat with remaining picks.
- Skewer each shrimp with a salted pick; place in a small dish containing 1 tsp (5 mL) of Cilantro Puddle.