Recipe

Kauai Shrimp With Green Papaya Salad And Thai Sweet-and-sour Sauce Recipe

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Ingredients

Directions

Step #1 Toss together first 6 ingredients in an 11- x 7-inch baking dish.
Step #2 Cover up & bake this at 375° for 15 mins or just until shrimp turn pink.
Step #3 Cool shrimp completely; peel & devein.
Step #4 Cover up shrimp & chill in the fridge.
Step #5 Place lettuce leaves on a serving platter.
Step #6 With a slotted spoon, divide Green Papaya Salad evenly among lettuce leaves.
Step #7 Top each with a shrimp.
Step #8 Serve with Thai Sweet-and-Sour Sauce.
Step #9 Chicago's Brian Duncan, Wine Bar, wine director at downtown Chicago's BIN 36 Restaurant, & Market & BIN 36 Lincolnshire, brings an innovative touch to the Windy City's dining scene.
Step #10 Brian's wish to demystify wine for the consumer results in the restaurant's creative, approachable list of 50 wines by the glass & almost 400F by the bottle.
Step #11 Working closely with California winemakers, Brian created BIN 36 Brian's Blends--a collection of 12 (and counting) wine mixs--to pair with food or enjoy on their own.
Step #12 Here, Brian selects wines to accompany this Asian-inspired dish.
Step #13 "One of my favorite wines for complex dishes is the versatile Brander Cuvée Natalie ($18) from the Santa Ynez Valley, on California's central coast.
Step #14 Within this skillful mix of four varietals, the Riesling answers the heat in the sweet-and-sour sauce, & the Sauvignon Blanc addresses the acid in the green papaya & fresh lime.
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