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Herb-Wrapped Shrimp with Lemongrass Dipping Sauce

Photo: Jennifer Causey; Styling: Claire Spollen

Total time 25 mins
Yield

Serves 6 (makes 24)

When your garden is producing lots of shiso, use it as wrappers for these boldly flavored bundles (or buy shiso from an Asian market). You'll need 2 dozen cocktail toothpicks.

Ingredients

  • LEMONGRASS DIPPING SAUCE
  • 1 stalk lemongrass
  • 1/4 cup water
  • 1/4 cup Thai or Vietnamese fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon minced Thai or serrano chile
  • 1 tablespoon finely chopped Thai basil leaves
  • 1 tablespoon finely chopped mint leaves
  • SHRIMP BUNDLES
  • 24 large shiso leaves*
  • 24 small, tender cilantro sprigs (a bit longer than the width of shiso leaves)
  • 24 peeled, deveined cooked large shrimp with tails (31 to 40 per lb.), thawed if frozen

Nutrition Information

  • calories 79
  • caloriesfromfat 11 %
  • protein 14 g
  • fat 1 g
  • satfat 0.0 g
  • carbohydrate 3.9 g
  • fiber 0.3 g
  • sodium 1076 mg
  • cholesterol 103 mg

How to Make It

  1. Make sauce: Trim tough ends and outer layers from lemongrass until very tender parts remain, then coarsely chop. Whirl lemongrass in a food processor until minced. Scrape into a bowl and stir in 1/4 cup water and remaining sauce ingredients.

  2. Make bundles: Lay shiso leaves flat on a work surface, veined side up. Set a cilantro sprig across base of each leaf; then set a shrimp on top, with tail poking out the side.

  3. Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.

  4. * Grow your own, or find at Asian markets and specialty produce stores.