Pickled Vegetables
Cucumber
Red Onion
Kosher Salt	tsp
Honey	tbsp
Rice Vinegar	ml
Sesame Oil	tbsp
Tepid Water	ml
Lime Rice
Rice	g
Kosher Salt	tsp
Lime Juice	tbsp
Lime Zest	tsp
Honey	tbsp
Cayenne Pepper	tsp
Olive Oil	tbsp
Shrimp Skewers
White Tiger Shrimps	g
Olive Oil	tbsp
Garlic Powder	tsp
Ground Ginger	tsp
Sriracha Sauce	tsp
Salt & Pepper to taste
Peanut Lime Dressing
Peanut Butter	tbsp
Honey	tbsp
Garlic Clove
Fresh Ginger	tbsp
Lime Juice	tbsp
Lime Zest	tsp
Soy Sauce	tsp
Olive Oil	tbsp
Bowl
Baby Leaf Salad	g

1. For the salad, prepare the rice according to the package instructions and allow to cool completely. Season the rice with lime juice, lime zest, honey, cayenne pepper and olive oil. Mix till evenly coated.
2. Peel the cucumber and cut into thin slices. Peel the onion and cut into rings. In a bowl, whisk together the rice vinegar, sesame oil, honey, and salt. Add the vegetables and let them pickle for at least an hour.
3. Rinse the shrimp under cold water and pat dry. In a bowl, toss the shrimp together with the olive oil, garlic powder, ginger powder, sriracha, salt and pepper. Leave covered for about 30 minutes and then thread onto skewers. Grill the skewers in a preheated grill pan for about 3 minutes, turning all over.
4. For the dressing, peel and finely grate the garlic and ginger. In a tall container, mix all the ingredients with a hand blender until smooth. Wash and spin dry the lettuce.
5. Divide the rice and salad between bowls and serve with the pickled vegetables and shrimp skewers. Drizzle with peanut lime dressing and serve.

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