A little spicy sauce over briny shrimp. A big dollop of guacamole. Some chopped red pepper for color. A little bit of sprouts or fresh herbs. Boom! That’s it!
1poundFrozen Cooked Jumbo 21-25 count/lb Tail on Shrimp
1tablespoonunsalted buttermelted
1teaspoonSriracha
¼teaspooncoarse ground black pepper
¼teaspoondried parsley flakes
Guacamole
Red bell peppersfinely chopped for garnish
Sprouts for garnish
Instructions
Place the frozen shrimp in a medium bowl and cover with cool tap water to defrost.
While the shrimp defrost, mix the sauce together by stirring the melted butter, Sriracha, black pepper, and parsley together in a small bowl.
Once the shrimp have defrosted, drain all the water from the bowl, and toss the shrimp with the sauce.
Place a large spoonful of Guacamole in each of the Chinese soup spoons. Place a shrimp on top of the guacamole, and sprinkle with some finely chopped red pepper and sprouts.