Add the drizzle to the bowl of shrimp instead of offering it on the side and guests won't need to worry about drips.
2 454 g packages raw peeled large shrimp (31/40 per bag), thawed
4 stalks green onion, finely chopped
2 tsp finely chopped garlic
1/2 tsp sea salt
Several grindings fresh pepper
Drizzle of olive oil for pan-frying
1 stalk green onion, finely chopped, for garnish
Sweet Chili Lime Drizzle
1/2 cup honey
1/4 cup rice vinegar (or white wine vinegar)
1/4 cup water
Finely grated zest of 1 lime
1 tsp finely chopped garlic
1/4 tsp sambal oelek (or dried hot chili flakes)
1 tbsp lime juice
Step 1: In large bowl, mix shrimp, 4 finely chopped stalks of green onion, garlic, salt and pepper.
Step 2: Heat drizzle of olive oil in large frying pan on medium-high. Working in batches so as not to overcrowd pan, fry shrimp on each side until tinged with gold and cooked through.
Step 3: Transfer shrimp into large bowl.
Step 4: Stir 1 finely chopped stalk green onion into cooked shrimp. Cool to room temperature, then chill for several hours or overnight.
Step 5: To make dressing, bring honey, vinegar, water, lime zest and garlic to a simmer for 1 minute. Remove from heat. Stir in lime juice. Allow to cool, then chill in fridge (up to 3 days ahead).
Step 6: Serve shrimp cold from fridge, mounded on platter. Pour Sweet Chili Lime Drizzle over top.
Makes 10 to 12 appetizer servings