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BLOGS
ADVERTISE
INGREDIENTS
| 1 | tablespoon leeks (white flesh only) |
| 1/2 | tablespoon garlic |
| 3/4 | cup peanut butter |
| 1/2 | tablespoon ginger (fine dice) |
| 1/4 | tablespoon curry powder |
| 1/4 | tablespoon Sambal chili paste |
| 1/4 | cup rice wine vinegar |
| 1 | tablespoon sherry vinegar |
| 1 | lime (zest & juice) |
| 1/2 | teaspoon liquid smoke |
| 1/4 | cup oil (canola/olive blend) |
INSTRUCTIONS
| 1. | Chop remaining ingredients finely and then whisk together into a smooth paste. |
| 2. | Interlock shrimp (forming a yin yang shape); skewer the shrimp at the ends of 10 inch skewers (soak skewers for 30 minutes in warm water before adding shrimp). |
| 3. | Season shrimp lightly with salt and pepper, place on grill and baste with Thai sauce. Grill for 3 minutes, flip shrimp over and baste with another tablespoon of Thai sauce. |
| 4. | Cook for 3 minutes. |
| 5. | To lock in flavor, baste shrimp once more on each side and cook 1 minute on each side. |
Baby Arugula Salad
INGREDIENTS
| 4 | oz. arugula |
| 1 1/2 | oz. asparagus |
| 2 | oz. zucchini |
| 2 | oz. squash |
| 1 1/2 | oz. red onion |
| 2 | oz. red peppers |
| 3 | oz. ginger or sesame vinaigrette |
| 1/2 | lime (juice) |
INSTRUCTIONS
| 1. | Julienne all vegetables (3 inch by 1/8 inch strips), then toss to mix with arugula and juice of half a lime. |
| 2. | Just before serving, mix salad to lightly coat with your choice of ginger or sesame vinaigrette from your grocery store. |
| 3. | Place shrimp skewers cross wise over bed of greens and lightly drizzle a tablespoon of Thai glaze over shrimp. |
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