Asian Rockin' Rock Shrimp Wraps
Asian Spicy Slaw Dressing
8 cups Napa or Savoy cabbage, thinly sliced
3 cups red bell pepper, thinly sliced
1 cup scallions, thinly sliced
1/2 cup rice vinegar
1/4 cup canola oil
3 tablespoons peanut butter, ideally organic
2 tablespoons dark brown sugar
2 tablespoons sesame oil
1 tablespoon fresh garlic, finely chopped
1 tablespoon fresh ginger finely chopped
1 tablespoon kosher salt
1 tablespoon thai pepper, finely chopped
1 tablespoon fish sauce
2 lb small fresh shrimp, rock, Blue Foot, or gulf
6 large garlic cloves
2 tablespoons togarashi
1 tablespoon sesame oil
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon lime zest
Spinach or red pepper wraps
In a large bowl, combine cabbage, peppers and scallions. Put ingredients, garlic through fish sauce, in food processor or blender. Blend until smooth. Pour dressing a little at a time until veggies are well coated. Any remaining dressing can be refrigerated.
Place shrimp in a large bowl. With grater, grate garlic and add to shrimp. Add remaining ingredients and mix well. Marinate at least 30 minutes or longer at room temperature.
Preheat perforated grill pan on hot grill. Add shrimp, cook for 3 to 4 minutes, stirring occasionally to brown all sides.
To assemble wraps
Thinly slice avocados, lay on wrap, top with slaw, add shrimp and roll burrito style to close. Slice on a diagonal and serve.
Serves about 6 people as a main course, 10 to 12 as appetizers. Enjoy!