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Ingredients

Units: 

Preperation
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.
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.
To Serve:
  1. Skewer each shrimp with a salted pick; place in a small dish containing 1 tsp (5 mL) of Cilantro Puddle.

Servings: Makes 24 shrimp nibblers
(approx. ½ cup / 125 mL Cilantro Puddle)

Ingredients

Units: 

Preperation
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.
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.
To Serve:
  1. Skewer each shrimp with a salted pick; place in a small dish containing 1 tsp (5 mL) of Cilantro Puddle.

Servings: Makes 24 shrimp nibblers
(approx. ½ cup / 125 mL Cilantro Puddle)

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