Crispy Shrimp with Smoky Piquillo Pepper Sauce

today.com

Carrie

subheading: Piquillo Pepper Sauce:

¾ cuproasted piquillo peppers

4 tablespoonswhite or Champagne vinegar

3 tablespoonsextra-virgin olive oil

1 (1-inch) piece fresh ginger, finely grated

3 tablespoonslabneh or full-fat Greek yogurt

1 teaspoonsmoked paprika

2 clovesgarlic, finely grated

salt, to taste

subheading: Shrimp:

3 tablespoonsextra-virgin olive oil, plus more for cooking

2 clovesgarlic, finely grated

1 (1-inch) piecefresh ginger, finely grated

2 teaspoonssmoked paprika

1 teaspooncumin

1 teaspooncoriander

1 lime, zested

salt, to taste

1 poundlarge shrimp, cleaned and deveined

subheading: To Serve:

1 lime, zested and juiced

3 scallions

3 tablespoonssesame seeds, toasted

½ cupcilantro leaves

note: I love this recipe because it hits so many flavor notes: hot, sweet and sour. It is easy to make, fun to eat and endlessly adaptable. This is the kind of food you want to make during the summer. The shrimp can be marinated overnight, and the rest of the dish comes together very quickly, but it is impressive enough for a party. And of course, it's delicious.

SWAP OPTION: This sauce is a grill's best friend. It could work well with any vegetable (I like zucchini or asparagus), chicken, steak, fish or even cheese.

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