This shrimp recipe is super simple and comes together easily -- the lemon juice and herbs really put it over the top. Serve with corn on the cob, grilled vegetables, or a rice pilaf. What a great way to get the grilling season started.
The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Cooked in a steamer, these cabbage-encased shrimp rolls become a lighter take on Chinese takeout. The low-fat bites are flavored with scallions, chile, and garlic, and are served with a tangy citrus dipping sauce.