Ingredients:

• Jasmine rice, 1 c., cooked
• Green leaf lettuce, pulled from the root
• optional: Kimchi

Rice Paper:

• Rice paper, 4 sheets (2 sheets per person)
• Water, lukewarm
• Sesame oil, 1 tsp (½ tsp each serving)
• Soy sauce, 1 tsp

Grilled Kimchi Shrimp:

• Shrimp, 16/20, peeled tail-on and deveined
• Garlic cloves, 3, minced or microplane
• Gochugaru, 2 ½ tsp
• Granulated sugar, 1 tsp
• Kosher salt, 1 pinch or 1 tsp or to taste
• Black or white pepper, ½ tsp
• Kimchi liquid, 2 Tbsp
• Avocado oil, 1 Tbsp

Kimchi Clarified Butter:

• Clarified butter or ghee, ¼ c.
• Kimchi liquid, 4 Tbsp

Directions:

Kimchi Clarified Butter

1. Mix the kimchi liquid into cooled clarified butter or ghee.

Grilled Kimchi Shrimp

1. Marinate the shrimp with the ingredients listed above, except the avocado oil for at least 20 minutes. Set aside.
2. Heat up your grill with mesquite smoked wood chips registering at medium–low to medium heat.
3. Toss the avocado oil in the shrimp.
4. Lay the shrimp on the grill. Cook the first side for 3 minutes or until released from the grill easily.
5. Flip then baste the shrimp with the flavoured butter, and cook the second side of your shrimp for 2 minutes or until easily released from the grills or the internal temperature reads 135ºF.
6. Transfer the shrimp to a plate to rest for about 10 minutes.
7. Once cool, transfer to a serving plate with lettuce, rice, and kimchi.

OR

Pan-Seared Kimchi Shrimp

1. Turn your burner up to medium-low to medium heat. Heating up your grill pan.
2. Grease your grill pan with ½ tablespoon of avocado oil.
3. Lay the shrimp in a single layer in the heated pan.
4. Baste the first side of the shrimp with clarified butter. Cook for 3 minutes or when the shrimp develops colour and is easy to release from the pan. Flip.
5. Baste the second side. Let the shrimp sit until the shrimp has turned opaque and easily releases from the pan or when the internal temperature reads 135ºF.
6. Transfer the cooked shrimp to a plate to rest for about 5 – 10 minutes or until the internal temperature reads 145ºF. Once cool, transfer the shrimp to a serving plate with lettuce, rice, and kimchi.

Rice Paper

1. Pass the rice paper through a shallow dish of water twice and lay the sheet on a separate plate, stacking one on top of the other, spoon then brush ½ tsp of sesame oil between each sheet (2 sheets). Cut the rice paper into bite size pieces with a knife or kitchen scissors.
2. Lay bite size pieces on a large plate in a single layer, pour the soy sauce in an empty space on the plate, swirl the plate.
3. Fold the pieces, but you can leave them as is if you’re satisfied with the distribution of the sauce.
4. Transfer to the serving dish slightly overlapping the rice paper.
5. Serve and enjoy!