To be served on 5/27/2011, and with green papaya salad
Still on my yogurt high from the last go around, I decided to try another yogurt dressing/dip with these beautiful tiger shrimps I got from the Chinese market.
They are very quickly sauteed with some tom yum paste, and then thrown in freshly squeezed lemon juice to be cooked the rest of the way. Upon serving, I will finish them off with a creme brulee torch :)
The shrimps:
- tiger shrimp
- tom yum paste
- lemon juice
- olive oil
- black pepper
The yogurt:
- Greek yogurt
- cucumbers
- mint
- honey
