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Thai Sweet Chili Shrimp

with a Carrot-Ginger Puree

By Chef Mike Neylan

How to prepare the shrimp:
• 1 Lb. large shrimp peeled & deveined
• 1 tsp. red curry powder
• 1 TBS. chopped fresh ginger
• 1 TBS. chopped garlic
• 2 TBS. sesame oil
Combine all ingredients in medium bowl and whisk. Add shrimp and marinate in the fridge for one hour. Then thread onto wooden skewers and grill at medium heat for three minutes per side. Be sure not to over cook the shrimp.

How to prepare Thai Sweet Chili Sauce:
• 3 cloves of garlic
• 1 red Thai chili pepper diced
• 1 jalapeno pepper diced
• 1/4 cup agave nectar
• 1/4 cup Splenda
• 1 cup water
• 1/4 cup rice vinegar
• 1/2 tsp. salt
• 1 TBS. cornstarch mixed with 2 TBS. water
Process all ingredients (except cornstarch) in food processor until smooth.
Transfer to medium saucepan and bring to simmer. Let cook for 10 minutes. Add cornstarch & let simmer a few minutes, but be sure to whisk a few times.

How to prepare Carrot-Ginger Puree:
• 1 Lb. carrots, peeled & chopped
• 2 cups chicken stock
2 tsp. fresh ginger
• 1 tsp. fresh grated orange peel
• 1/2 tsp. white pepper
• 1/4 to 1/2 cup milk
Roast carrots in 400 degree oven for 20 to 30 minutes until caramelized.
Transfer carrots to medium saucepan and simmer in chicken stock for 10 minutes.
Let cool and transfer to food processor. Add remaining ingredients, except milk, and process for two minutes. Wipe down the sides of the processor and check for consistency.
Then add 1/4 cup of milk if the mixture seems to thick. Puree another minute and check consistency, which should be like mashed potatos (not too thick or thin).
Add seasonings and serve with shrimp and sauce.

Chef Mike Neylan is an Oro Valley Personal Chef.