Ingredients:

• 1 cup water
• 1 cup rice vinegar
• 1/4 cup sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons ketchup
• 2 teaspoons cornstarch
• 1 12 oz package of tapioca/rice noodles (if you can’t find these noodles, use regular -not thin- spaghetti noodles)
• 1 lb. shrimp. peeled and deveined
• Fresh mint

Directions:

1. Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
2. Cook noodles per package directions. Set aside.
3. Cook shrimp in a pan with approximately 2 tbsp. olive oil for approximately 2-3 minutes on each side until they are ‘just’ done. Do not overcook the shrimp.
4. Toss shrimp together with the noodles and sweet chili thai sauce. Coat thoroughly.
5. Serve with sprigs of mint on top.

Ingredients:

• 3 pounds fresh shrimp, peeled and deveined
• 2 1/2 tablespoons olive oil
• 1/4 cup butter, melted
• 1 1/2 lemons, juiced
• 3 tablespoons grained prepared mustard (found in the condiment isle at your local grocery store)
• 1/2 cup minced fresh basil
• 3 cloves garlic, minced
• tsp. salt
• tsp. fresh ground pepper
• skewers

Directions

1. In a 1 gallon freezer bag, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, garlic, salt, and pepper. Add shrimp, and toss to coat. Refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard left-over marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Servings: 6

Now before you look down to the ingredients and say to yourself fish sticks? .. note that these are no ordinary fish sticks and by the time you finish preparing the salsa and guacamole and possibly a shot or two of tequila, you will be happy not to have to scale, bread and fry up your own cod. If you are a go getter and must have the real thing, be my guest but do yourself a favor and at least try it with the sticks as described. You won’t be disappointed!

Ingredients

• Corn Tortillas
• Olive Oil (To freshen up those store-bought tortillas
• Trident Seafoods Fish Sticks (freezer case @ Costco)
• Your favorite Homemade Guacamole
• Fresh Salsa
• Fresh Shredded Cabbage or Broccoli slaw

Optional

• Fresh Cilantro for garnish (Should have some left from salsa)
• Shredded Mexican Style Cheese
• A shot or two of your favorite Tequila

Directions

1. Salsa and Guac should be prepared at least an hour before serving to allow everything to congeal and that is pretty much most of the work for this recipe. I will post my recipes for these soon.
2. Preheat the oven to 475 ° and spread fish out evenly on a un-greased baking sheet. They will only need to cook for about 13 minutes or until crispy.
3. If you are like me and bought your tortillas at the store you will want to freshen them up. Heat a small frying pan and add about 1 1/2 tbs. olive oil and fry your tortillas for about 30 sec. on each side to crisp them up. Keep enough oil in the pan to keep them from burning to the bottom.

From here you are on your own. Just layer your tortilla with fish, guac, salsa, and slaw as you see fit. I like to build mine with two tortillas while others stick to a single tortilla platform. Some go for a little shredded cheese and some do not. Add some sour creme if thats your thing. You really cant go wrong!