Spicy Shrimp Stack with Mango Salsa

• Seafood

  • 30 Shrimp

• Produce

  • 1 Avocado
  • 1/4 cup Cilantro
  • 1/2 Mango
  • 1 1 in sheet Nori
  • 1/4 cup Red onion

• Condiments

  • 2 tsp Chili sauce, sweet
  • 4 tsp Lime juice
  • 1/2 cup Mayo
  • 2 tsp Sriracha

• Pasta & Grains

  • 1/2 cup Sticky rice, dry

• Baking & Spices

  • 1/2 tsp Herbamare or sea salt
  • 1/4 cup Red pepper
  • 3/4 tsp Salt
  • 1 Sesame seeds
  • 1 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar

• Bread & Baked Goods

  • 1 Wonton or tortilla strips

• Liquids

  • 3/4 cup Water

• Other

  • 1 clove Smallgarlic (minced
  • 1/4 tsp To 1/2salt

Found on thegirlonbloor.com

Description

Directions

• In a rice cooker or in a small saucepan, cook sticky rice for the time accorded on package directions (usually 15-20 min).
• Meanwhile, mix together ingredients for guacamole (or just use mashed avocado) and mix together mango salsa, along with bang bang sauce.
• In a 1 or 2 cup measuring cup (I used a 2 cup measuring cup and it was the perfect size for dinner), spoon in mango salsa until a there is a thin layer, then spread half of the avocado mixture overtop. Layer with shrimp, then strips of nori, then sticky rice.
• Press down hard, then trace with a knife all the way around the measuring cup to loosen mixture. Dump onto a plate, careful to make sure mixture remains in tact.
• Top mango salsa with crumbled wonton or tortilla strips, then drizzle bang bang sauce overtop using a plastic bag with a tiny hole cut out in a corner. Sprinkle with sesame seeds and serve with fresh limes and soy sauce.