Herb-Wrapped Shrimp with Lemongrass Dipping Sauce
Photo: Jennifer Causey; Styling: Claire Spollen
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.
How to Make It
Step 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.
Step 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.
Step 3
Fold shiso over the rest of shrimp. Roll up bundles from base and secure each with a toothpick. Serve with dipping sauce.
Step 4
* Grow your own, or find at Asian markets and specialty produce stores.
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