The KaiKai Book

INGREDIENTS SHRIMP 1 tablespoon of grated fresh ginger 1 tablespoon of grated fresh garlic 1 pound of fresh shrimp 2 tablespoon of sesame oil SALAD 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 COOKING METHOD 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.