Thai Cilantro Shrimp - cooking recipe

Ingredients

1/3 cup vegetable oil
1/3 cup Thai sweet chili sauce
1/4 cup minced cilantro
2 Tbs minced pickled (sushi) ginger
5 cloves garlic, minced
1 1/2 pounds large (21-25/lb) raw shrimp peeled and deveined

Preparation

Combine all ingredients in a covered container and toss well. Cover and refrigerate overnight, stirring or tossing once or twice. Cook shrimp over high heat on BBQ or under broiler, for about 3 minutes total, turning once. Transfer to a platter and serve warm or cold, accompanied by Avocado and Tomato salsa

MAKE SWEET CHILI DRESSING
In a blender combine
3 Tbs. rice vinegar
2 Tablespoon Thai Sweet Chili Sauce
1 1/2 tsp Dijon mustard
Slowly drizzle 1/3 cup vegetable oil into processor in a thin stream to create a creamy emulsified dressing.

AVOCADO AND TOMATO SALSA

2 vine-ripened tomatoes
2 avocados
4 green onions finely chopped
1/2 tsp kosher or sea salt
1/2 tsp freshly ground black pepper
4 tsp fresh lime juice
1 recipe Sweet Chili Dressing

Core and halve tomato pieces and remove most of the seeds. Cut into tiny 1/8 inch diced pieces. Dice avocado flesh small. Mix all ingredients in a bowl. Serve salsa on a platter surrounded by the shrimp. Because avocado turns brown, I don't complete the salsa until shortly before serving.