Spiced Shrimp Cocktail

This recipe is based on the classic Vietnamese dipping sauce called Nuoc Cham. Any remaining dressing makes a wonderful marinade for grilled chicken or fish. Sonoma-Cutrer’s Sonoma Coast Chardonnay pairs nicely with this dish.

INGREDIENTS

2 c finely shredded cabbage

1 small carrot, finely shredded

12 mint leaves

12 cooked and peeled 16-20 size shrimp

Green onion curls, finely sliced and placed in ice water (for the Vietnamese dressing)

1/4 c fresh lime juice (for the Vietnamese dressing)

2 tbsp Asian fish sauce (for the Vietnamese dressing)

1 tsp Asian chile garlic paste, or to taste (for the Vietnamese dressing)

2 tsp rice vinegar (for the Vietnamese dressing)

2 tbsp sugar, or to taste (for the Vietnamese dressing)

2 tsp cilantro leaves, coarsely chopped (for the Vietnamese dressing)

INSTRUCTIONS

1. Combine all ingredients and stir until sugar is dissolved. Let stand at least 20 minutes before serving for flavors to develop. Adjust salt/sweet/tart/hot flavors to your taste.

2. Arrange the cabbage, carrots and mint leaves in 6 cocktail glasses. Place the shrimp attractively on top and spoon some of the dressing over. Garnish with the green onion curls.