Sweet and Spicy Thai Dip
Zesty citrus mayo and sweet chili dipping sauce add a fresh new twist to delicious Butterfly Shrimp. Amp up the course with fresh cilantro, a wedge of lime, and even Thai chili peppers for an extra kick.
1 package of Gorton’s Butterfly Shrimp
1/4 cup chopped cilantro
1/2 cup mayo
For Sweet Chili Sauce:
1/3 cup rice vinegar
1/3 cup water
1/3 cup honey
1 tablespoon siracha OR 1-2 tablespons dried red chili flakes
1 1/2 teaspoons finely minced garlic
1 teaspoon tamari or soy sauce
2 teaspoons cornstarch dissolved in 1 tablespoon water (the sauce will thicken more once cooled).
Cook Shrimp according to package directions.
Garnish on platter with lime wedges and chopped cilantro
For citrus mayo, mix 1/2 cup of mayo with 1 tsp each of lemon juice, lime juice, and orange juice, and mix in some grated lemon zest, lime zest, and orange zest.
For sweet chili sauce, combine all ingredients in a pot. Bring to a boil and let cool
Serve with sweet chili dipping sauce, a citrus mayo, and extra thai chili peppers on the side as optional