Sherried Shrimp on Scorched Flatbread

By akselden

Ingredients

• Shrimp:
• 1.3 About 1.3 lb. (600 g) medium-sized tiger shrimp (weighed with shells on), shelled and deveined
• 2 tbsp (30 ml) sherry
• Indonesian sweet soy 2 tbsp (30 ml) ketjap manis Indonesian sweet soy sauce
• 1 tsp (5 ml) minced garlic
• 1/2 tsp (3 ml) Asian chili oil
• Green Mango Salsa:
• 1 7-oz. (200-g) green mango
• 1 tbsp (15 ml) minced green onion
• (green and white parts)
• 2 tsp (10 ml) sesame oil
• 1 tsp (5 ml) finely chopped Thai basil
• 1 tsp (5 ml) rice wine vinegar
• 1/4 tsp (1 ml) peeled, finely grated fresh ginger
• 3 or 4 1O"-round flat breads
• 3 tbsp (45 mL) Thai basil chiffonade
• (sliced into threads

Preparation

Step 1

1. In bowl, mix together shrimp ingredients. Let stand while making salsa.
2. Peel mango and remove flesh from pit. Discard peel and pit. Chop flesh into tiny pieces. In a nonreactive bowl- such as glass - mix mango with other salsa ingredients. Set aside.
3. Cook shrimp on grill pan set on the barbecue, or grill, until just opaque and curled. Transfer to a bowl. Set aside.
4. Grill flatbread directly on barbecue or grill (indoor grill or grill pan), on both sides, until lightly scorched. Transfer bread to a cutting surface and cut into 2" squares or small wedges. Top each piece with a bit of mango salsa, two or three shrimp, and a few strands of Thai basil chiffonade. Makes about 24 pieces.