Chili Lime Shrimp with Pickled Cucumbers

Created by Executive Chef Michael Johnston, CEC, CDM, CFPP
Classic Residence by Hyatt in Reno
Serves 4

• 16 each shrimp—16/20 count, peeled, de-veined, butterflied
• 1 small bottle of sweet Thai chili sauce 
• lime juice (as needed)
• 1/4 cup low sodium soy sauce
• 2 tablespoons sesame oil
• 2 teaspoons ground ginger
• 1 tablespoon granulated garlic
• 4 tablespoons rice wine vinegar
• 2 tablespoons honey
• 20 each cucumber slices—thinly sliced

1. To peel shrimp, hold in one hand with underside facing you.
2. Using your thumb of the other hand, start at the base of the tail and run your thumb under the shell while turning the shrimp.
3. Keep running your thumb under the shell until it comes free from the meat (be careful not to break off the tail).
4. To devein the shrimp, place peeled shrimp on a cutting board with the back side facing you.
5. Using a sharp boning or paring knife, cut a thin opening down the back of the shrimp.
6. Peel back the meat and you will see a strip of dark matter. Remove this under cold running water and discard.
7. To butterfly shrimp, take the cleaned shrimp and put on a cutting board with the backside facing you.
8. Take your sharp knife and cut all the way down the back but not all the way through (when you are finished it should be almost heart shaped).
9. Add enough lime juice to the sweet Thai chili sauce (found in the Asian cooking section of the grocery store) to produce a sweet and sour flavor.
10. Lightly coat shrimp.
11. Refrigerate at least 2 hours.
12. Discard marinade.
13. Combine soy sauce, sesame oil, ginger, garlic, rice wine vinegar and honey in a medium to small bowl.
14. Take thinly sliced cucumbers and soak in marinade for at least 3 hours or until very limp.
15. You may either cook the shrimp in a frying pan lightly coated with sesame oil or bake on a cookie sheet at 325 degrees for 8–12 minutes or until firm (I prefer frying them).
16. Cook until shrimp are light pink and firm.
17. Chill.
18. To serve, place five cucumber slices in a circular arrangement on a small plate.
19. Place 4 shrimp in the center of each plate.
20. If you want, drizzle with a little more fresh sweet Thai chili sauce.

Per Serving (excluding unknown items): 154 Calories; 7g Fat (41.4% calories from fat); 7g Protein; 17g Carbohydrate; 1g Dietary Fiber; 36mg Cholesterol; 639mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1-1/2 Fat; 1/2 Other Carbohydrates.

NOTES: This light refreshing appetizer boasts flavors of the Orient.