1 tablespoon of grated fresh ginger
1 tablespoon of grated fresh garlic
1 pound of fresh shrimp
2 tablespoon of sesame oil
1/2 thinly sliced red bell pepper, seeds removed
1/2 thinly sliced yellow bell pepper, seeds removed
1/2 thinly sliced serrano pepper, seeds removed
2 tablespoons of chopped fresh cilantro
2 tablespoons of chopped fresh mint
2 tablespoons of chopped fresh basil
3 tablespoons of chopped cashews or peanuts
1 cucumber sliced in 1/2′ thick slices
juice of 1 lime
2 tablespoons of sherry vinegar
1 tablespoon of soy sauce
1/2 teaspoon of fish sauce
2 tablespoons of sesame oil
Kosher salt and fresh cracked pepper to taste
chives for garnish
In a large bowl add in ginger, garlic, shrimp and sesame oil and mix. Once combined saute in a large hot saute pan until the shrimp are cooked through. Place the shrimp on a plate and transfer to the refrigerator and let cool.
In a separate bowl add in peppers, herbs and peanuts and set aside. In another bowl whisk together lime, vinegar, soy, fish sauce and sesame oil. Once combined add a small amount to the bell pepper herb mixture and thoroughly coat.
To plate up: lay down cucumber slices, season with salt and pepper and add on a small amount of the tossed pepper salad and top off each cucumber and salad appetizer with a piece of cooked shrimp. Serve cold.
Download Recipe PDF | Recipe created by Chef Billy Parisi