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.
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
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
How to Make It
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.
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.
Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.
* Grow your own, or find at Asian markets and specialty produce stores.