1 cup (250 mL) packed coarsely chopped cilantro leaves
1 tbsp (15 mL) finely shredded lemon or lime zest
1 tsp (5 mL) brown sugar
¼ tsp (1 mL) red chili flakes (or to taste)
¼ (50 mL) olive oil
½ tsp (2 mL) Windsor® Kosher Salt
24 large cooked and peeled (tail on) shrimp
1 egg white, lightly beaten
24 bamboo picks or forks (about 4" / 10 cm)
2 tbsp (30 mL) Windsor® Kosher Salt
Preparation
Cilantro Puddle: Place cilantro, zest, brown sugar and red chili flakes into a food processor; pulse only until finely chopped. Do not overprocess. Just before serving,
stir in olive oil and ½ tsp (2 mL) salt.
Salted Picks: Brush middle section of bamboo pick with egg white. Sprinkle generously with remaining salt; set aside to dry. Repeat with remaining picks.
To serve: Skewer each shrimp with a salted pick;
place in a small dish containing
1 tsp (5 mL) of Cilantro Puddle.
Makes 24 shrimp nibblers
(approx. ½ cup / 125 mL Cilantro Puddle)
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