Thai cocktail shrimpBy Chatelaine
- 1/2 tsp lime zest
- 2 tbsp lime juice
- 1 tsp rice vinegar
- 1/2 tsp fish sauce
- 1/4 tsp hot chili-garlic sauce
- 2 tsp canola oil
- 454-g pkg frozen raw shrimp , thawed and peeled
- 2 tsp brown sugar
- 1/4 cup chopped cilantro
- Combine 1/2 tsp lime zest and 2 tbsp lime juice with 1 tsp rice vinegar, 1/2 tsp fish sauce and 1/4 tsp hot chili-garlic sauce in a large bowl. Set aside.
- Heat a large frying pan over medium-high. Add 2 tsp canola oil, then 454-g package thawed
peeled raw shrimp and 2 tsp brown sugar. Cook, stirring frequently, until shrimp is pinkish-brown, about 2 min per side. Transfer to bowl with dressing. Add 1/4 cup chopped cilantro. Toss to coat and serve. Serves 6.