Happy Friday!! This one def. caught my eye when I was reading the new Sunset mag. They looked gorgeous in the picture.
(serves 6)
Shrimp:
24 large shino leaves (grow your own, or find at Asian markets and specialty produce stores)
24 small, tender cilantro sprigs (a bit longer than the width of the shino leaves)
24 peeled, deveined cooked large shrimp with tails on (31-to per lb.), thawed if frozen
Lemon crowns*, for serving
Lemongrass Dipping Sauce:
1 large stalk of lemongrass
1/4 cup water
1/4 cup Thai or Vietnamese fish sauce
1 T. Sugar in the Raw*
1 T. freshly squeezed lime juice
1 T. unseasoned rice vinegar
1 garlic clove, minced
1 t. minced Thai or Serrano chile (wear gloves*)
1 T. Thai basil
1 T. fresh mint
Trim tough ends and outer layers from the lemongrass until the very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in
the water, fish sauce, lime juice, vinegar, garlic, and herbs. Stir until well combined. Serve with shrimp.
"When you stop chasing the wrong things, you give the right things a chance to catch you!"
Have FUN in the rain today. Jump in puddles.
Love,
MM
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