Shrimp Cocktail With Serrano-mint Sauce               

 tags (edit): @Vogel @Tried Easy Appetizers  

 

Ingredients

1 pound Large Shrimp about 36
to taste Kosher Salt
to taste Chili Oil optional
to taste Fresh Cilantro Leaves Chiffonade
Serrano-Mint Sauce
1 cup Mint Leaves Tightly Packed Plus More For Garnish
2 ea Serrano Chile Chopped
4 ea cloves Garlic Chopped
1 ea 1 inch pi Fresh Ginger Peeled And Chopped
2 teaspoon Sugar
1/4 cup White Wine Vinegar
2 tablespoon Fish Sauce


 

Instructions
 SHRIMP:Bring a large pot of salted water to a boil. Turn off heat, add shrimp, and let stand in water until just cooked through, about 3 minutes. Drain and cool. Peel shrimp, leaving tails on, and devein. Season shrimp with salt. Refrigerate until ready to serve.

SERRANO-MINT SAUCE:Place all ingredients, except for salt, in a blender. Pulse until smooth. Season with salt. Cover and refrigerate until ready to use. Bring to room temperature before serving.

Bring shrimp to room temperature just before serving. Drizzle shrimp with chili oil, if using. Sprinkle shrimp with a few cilantro leaves. Stand the shrimp on its 'back' on a small serving plate. Serve shrimp with serrano-mint sauce spooned around for dipping.




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Yields: 36 Servings
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