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  1. Makes 24 shrimp nibblers

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

  1. Place cilantro, zest, brown sugar and red chili flakes into a food processor; pulse only until finely chopped. Do not overprocess.
  2. Just before serving, stir in olive oil and 1/2 tsp (2 mL) Windsor® Kosher Salt.

For the Salted Picks

  1. Brush middle section of bamboo pick with egg white.
  2. Sprinkle generously with remaining salt; set aside to dry.
  3. Repeat with remaining picks.
  4. Skewer each shrimp with a salted pick; place in a small dish containing 1 tsp (5 mL) of Cilantro Puddle.