Burmese Chile Prawns with Cucumber and Avocado Salad

Yield: 2-3 servings

Ingredients:

For the prawns:

2 cloves garlic, crushed
1/2 teaspoon sea salt

1 teaspoon ground ginger

1 dried red Thai chile*
1 teaspoon ground turmeric

2 tablespoons extra virgin olive oil
2 teaspoons toasted sesame oil

1 tablespoon lime juice
1 pound raw shrimp, peeled and deveined

For the dressing:

2 tablespoons extra virgin olive oil
1 teaspoon toasted sesame oil

1 tablespoon unseasoned rice vinegar

1 tablespoon honey
1 tablespoon coconut aminos
or tamari

2 teaspoons fish sauce

1 teaspoon lime juice

For the cucumber and avocado salad:

1 small shallot
1 medium cucumber
8 small radishes
1 large ripe avocado

Sprigs of cilantro, for serving

*If you like things really spicy, I recommend adding a second chile.

Preheat the oven to 350°F and line a baking sheet with foil or parchment.

Put all of the ingredients for the prawns except the shrimp themselves in a blender and pulse until a coarse paste forms, adding a tablespoon or two of water if necessary for blending. Toss the shrimp with the chili paste and set aside to marinate while you prepare the other ingredients.

To make the dressing, whisk all the ingredients together. Mince the shallot and add it to the bowl with the dressing. Letting the shallots macerate for a few minutes will take a bit of their edge off.

Chop the cucumber and radishes into small chunks. Peel and pit the avocado and cut it into chunks of a similar size. Put all the vegetables together in a medium bowl. Add the dressing to the bowl and toss to coat.

Spread the shrimp on the baking sheet in an even layer and bake for 5-10 minutes, flipping once about halfway through, until opaque and cooked through.

Serve the shrimp hot with the salad and white rice or cauliflower rice if desired. Garnish with sprigs of cilantro.

From acalculatedwhisk.com