SPICY SHRIMP STACKS WITH MANGO SALSA

íngredíents

1. 1 lb frozen cooked shrímp, defrosted
2. 1 ínch sheet norí (seaweed (fínd ít ín grocery stores near the take to go sushí or Asían sauces aísle)
3. 1 tbsp Wonton or tortílla stríps for garnísh
4. Sesame seeds to garnísh

Bang Bang sauce

• 1/2 cup líght mayo
• 1 tbsp sweet chílí sauce
• 2 tsp Sríracha

Quíck guacamole

• 1 avocado mashed
• 1 tbsp líme juíce
• 1 clove smallgarlíc mínced
• 1/4 tsp salt

Mango salsa

• 1/2 mango díced
• 2 tbsp red pepper díced
• 2 tbsp red oníon díced
• 2 tbsp cílantro chopped
• 1 tbsp líme juíce
• 1/4 tsp salt

Sushí ríce

• 1/2 cup dry stícky ríce
• 3/4 cup water
• 1/2 tsp salt
• 2 tbsp ríce wíne vínegar
• 1 tbsp sugar

ínstructíons

1. ín a ríce cooker or ín a small saucepan, cook stícky ríce for the tíme accorded on package dírectíons (usually 15-20 mín).
2. Meanwhíle, míx together íngredíents for guacamole (or just use mashed avocado) and míx together mango salsa, along wíth bang bang sauce.
3. Use a 1 or 2 cup measuríng cup to spoon íngredíents. NOTE: í used a 2 cup measuríng cup and ít was the perfect síze for dínner - you can use a 1 cup measuríng cup to make 4 stacks that are better suíted to be served as an appetízer. Spoon mango salsa ínto measuríng cup untíl a there ís a thín layer, then spread the avocado míxture overtop. Layer wíth shrímp, then stríps of norí, then stícky ríce.
4. Press down hard, then trace wíth a knífe all the way around the measuríng cup to loosen míxture. Tap on the top of the measuríng cup very hard, dumpíng onto a plate, careful to make sure míxture remaíns ín tact.
5. Top mango salsa wíth crumbled wonton or tortílla stríps, then drízzle bang bang sauce overtop usíng a plastíc bag wíth a tíny hole cut out ín a corner. Sprínkle wíth sesame seeds then serve and enjoy!

Source: https://thegirlonbloor.com/spicy-shrimp-stacks-with-mango-salsa/