Thai Shrimp Bites (makes 24)
Ingredients:
1 pound raw shrimp, peeled and deveined
1 lime, juiced
1 chili pepper (Thai or Jalapeno), seeded and sliced into large pieces
1 bunch cilantro
2 Tbs coconut oil
1 Tbs curry powder
2 Cucumbers (or one large English), peeled and sliced into 24 medium slices (these are the base)
1 bunch mint leaves
1 bunch basil leave (Thai basil if available)
Thai Sweet Red Chili Sauce
Fresh pineapple, cut into small chunks (grill them if you’re feeling adventurous)
Instructions:
Combine shrimp, a handful of chopped cilantro, the sliced pepper and lime juice into a bowl. Marinate at least 20 minutes, no longer than 30 minutes. Drain completely and dry with paper towel.
Heat coconut oil in a non-stick pan over medium heat. Sprinkle the curry powder over the heated oil and stir/cook for 30 seconds to bloom the spices.
Saute shrimp for about 1 minute per side, just until you have a beautiful color and shrimp is opaque and curled up. Cook in batches if pan isn’t large enough so they’re not crowded. Remove from heat. Return to refrigerator in clean colander over a bowl and chill completely until ready to serve.
Assemble: Place cucumber slices on serving tray. Top with one leaf (or piece if they’re large) each of cilantro, mint and basil. Add a dollop of Thai sweet chili sauce, then a shrimp, then a thin slice of pineapple chunk. Use a toothpick if desired. Serve cold.