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Author Notes: This is one of those recipes that is filling and refreshing at the same time - a recipe that just works. To make this a little more accessible, lime zest and lemon zest are used to mimic the kaffir lime leaves and lemongrass flavors that are commonly found in Thai cuisine. Great for a picnic, great for a party, and something that works for any seafood lover. —Ty Ryavec
- 1 pound shrimp
- 1 cucumber
- 2 teaspoons chopped cilantro
- zest of 1 lemon
- zest of 1 lime
- 2 scallions, chopped, green parts only
- 1/2 cup extra virgin olive oil
- juice of 1 lime
- 2.5 tablespoons soy sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon honey
- Bring a medium pot of salted water up to a boil. Add shrimp* and boil until just cooked, about 2-3 minutes, depending on size. Drain, and rinse with cool water. Peel, chop, and set aside to cool.
- In a small bowl, whisk together olive oil, lime juice, soy sauce, vinegar, and honey until combined.**
- Combine shrimp, scallion, cucumber, cilantro, and zests in a medium bowl. If preparing ahead of time, stop here. This can be done the night before.
- Shortly before serving, dress the shrimp mixture with the vinaigrette. There should be some vinaigrette left over, for those that like the extra kick.
- Serve in lettuce wraps or on crackers.
- *Shell-on shrimp is best, as it seals in the flavor, but shell-off is okay if you’re on a time crunch. **A regular, ole’ whisk is fine for this, but I prefer my hand blender. It emulsifies the mixture much easier, and gives you a smoother finished product.
- This recipe was entered in the contest for Your Best Picnic Recipe