Tuesday, September 28, 2010
2 tablespoons Sriracha Chile Garlic Paste
1 teaspoon fresh lime zest
1 tablespoon fresh squeezed lime juice
1 tablespoon Agave Nectar
1 large carrot, peeled, cut into thin matchstick strips
2 green onions/scallions, cut on the bias into inch pieces.
1 tablespoon chopped cilantro
Toss in the shrimp, toss to coat the shrimp completely
In a large skillet or wok, heat oil over medium high heat. Add carrots and cook until carrots
start to soften. Bump the heat up to high, let the pan get hot and pour in the shrimp and marinade.
Toss and stir to coat. Cook the shrimp a couple of minutes on each side until it turns pink.
Be careful not to overcook it or it will be tough and rubbery. As the shrimp starts to finish up, add in the
chopped scallion and cilantro. Toss and serve immediately.