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Thai cocktail shrimp
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| 1. Combine 1/2 tsp lime zest and 2 tbsp lime juice with 1 tbsp rice vinegar, 1/2 tsp fish sauce and 1/4 tsp hot chili garlic sauce in a large bowl. Set aside. |
2. Heat a large frying pan over med high heat. Add 2 tsp canola oil, then 1 lb thawed shrimp and 2 tsp brown sugar. Cook, stirring frequently, until shrimp is pinkish brown about 2 min per side. Transfer to bowl with dressing. Add 1/4 cup chopped cilantro. Goes well with mango sunrise
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