• 2 pounds jumbo shrimp, in the shell
• 1 teaspoon soy sauce
• 1 tablespoon honey
• 1 teaspoon peanut oil
• 1/2 cup sesame seeds
• 2 tablespoons peeled and coarsely chopped fresh ginger
• 1/2 cup rice wine vinegar
• 1/2 cup sugar
• 1/4 teaspoon dried red chili flakes
• 2 teaspoons fish sauce
• 1 tablespoon chopped fresh cilantro
• Salt and freshly ground pepper, to taste

Method

Have ready a large bowl filled halfway with ice water. Bring a large pot of generously salted water to a boil over high heat. Add the shrimp and cook for 3 minutes. Drain the shrimp in a colander and immediately submerge them in the ice water. When the shrimp are cool, remove the shells, leaving the tail attached. Using a paring knife, make a slit along the center on the top of each shrimp and remove the vein. Rinse the shrimp under cold water and pat dry with paper towels.

In a large bowl, whisk together the soy sauce, honey and peanut oil. Add the shrimp and toss to coat. Cover and refrigerate until ready to serve.

In a small dry saucepan over medium heat, toast the sesame seeds, stirring often, until golden and fragrant, 1 to 2 minutes. Immediately add the ginger, vinegar, sugar, chili flakes and fish sauce. Bring to a boil, while stirring, and cook the mixture just until the sugar dissolves, about 1 minute. Let cool slightly, then transfer to a blender and process until smooth. Transfer the sauce to a small bowl, stir in the cilantro, and season with salt and pepper. Cover and refrigerate until ready to serve.

To serve, arrange the shrimp on a chilled platter and place the bowl of toasted sesame-ginger sauce alongside for dipping. Serves 8.

Contributor: Kelly Hunter

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