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I don’t know about you, but I’ve been loving the amount of shrimp that has made an appearance on the menu lately. I guess it’s not like the shrimp are just walking their way into our kitchens. Like, I know how much shrimp is on the menu. I put it there. Shouldn’t be a surprise to me. But seriously, I’m loving it, and hopefully you are too. It’s great to have alternative sources of protein. Using sustainably sourced protein is always the best way to go, but sustainably sourced shrimp is especially fun. Cause shrimp are just so freaking good! You really don’t have to do too much to shrimp to make them delicious- their inherent sweetness and briney flavors take on so many different applications with ease, it’s just a matter of fitting them into the right flavor profile to make them phenomenal. I think we nailed it tonight. As a lover of cold food, this bowl is right up my alley. Again, shouldn’t be a surprise- if you didn’t notice, we tend to put things on the menu that we really enjoy… But even with that said, sometimes we surprise ourselves with how delicious something actually turns out 🙂 Sweet chili glazed shrimp, brown rice, a super fresh and funky kimchi + ginger slaw, pickled celery + cukes (my new favorite), and a drinkable dressing made from the kimchi juices, pickle liquid, some sesame oil, a bit of vinegar, and honey for sweetness. Perfection!

To enjoy: simply mix everything up in a bowl, and drizzle the dressing on top! If you want it hot, you can remove the slaw and pickles and microwave for a few minutes to take the chill off. But the slaw and pickles should remain cold! Or you can microwave the whole thing. It’s your call. Whatever you do, you’re gonna love it 🙂 Enjoy! <3 WECO