Asian Shrimp with Rice in Endive

Peel and clean your shrimp. Remove tails.

Combine soy marinade ingredients. Marinate shrimp in soy mixture in the refrigerator for at least 1 hour.

Cook rice according to package instructions and when it’s done, set aside.

Prepare endive leaves (separate each leaf, wash and dry). Set aside.

Combine the dressing ingredients, set aside.

Toast sesame seeds in a dry pan over medium heat until just brown and toasty, approximately 5–8 minutes.

Saute or grill shrimp (I skewered mine and grilled them over medium heat for about 3 minutes on each side but you can saute them in a non-stick pan over medium heat for about 3 minutes per side).

Lay out each endive leaf on a platter and place about 2 teaspoons of rice in each leaf. Place cooked shrimp on top of rice and drizzle soy/Sriracha dressing over. (Be careful not to add too much!) Sprinkle toasted sesame seeds and chopped green onions on top, then enjoy!