I’ve had this recipe on my list to try for a while and have twice put it off, making something else instead. Well finally last night I got around to making it and wow, it was amazing. Amazing. Not only one of the best dishes I’ve ever made (if not the best) it’s up there with the best dishes I’ve ever eaten. Highly recommended, oh and it’s easy and healthy too!

What you need
1/2 cup canola oil
1/3 cup finely chopped green onions
1/3 cup chopped fresh cilantro
3 garlic cloves, pressed
1 tablespoon seasoned rice vinegar
1 tablespoon grated peeled fresh ginger
2 teaspoons Asian sesame oil
12 uncooked deveined large shrimp, shells left intact

What you do
Mix all above ingredients in a small mixing bowl and add a liberal amount of salt and pepper. Be sure to really chop the onions and cilantro very fine, this should make a very thick sauce (almost like a thin salsa). Place the shrimp in 3 rows of 4 each into a 8×8 baking dish and cover with remaining mixture, spreading it out as much as possible. Bake at 500 for 15 minutes. I served it with roasted asparagus (lightly drizzled with olive oil and salt/pepper) – roast for the same 15 minutes.