If I had to pick a last meal, there’s a fifty-fifty chance I’d pick Vietnamese food. (It’s either that or pizza.) I’m obsessed with the simplicity of the ingredients, the liberal use of fresh herbs and vegetables, and the salty-spicy-sweet combination of flavors.

For this dish, I’ve combined all of the things I love so much about Vietnamese food in a refreshing summer salad. It’s got it all – the slippery rice stick noodles, the crunchy fresh vegetables, the bright fresh herbs, and a tangy ginger and peanut butter dressing that does double-duty as a marinade for the grilled shrimp that sit atop it all. It’s an absolutely delicious and refreshing recipe that’s perfect for warmer weather headed our way.

Marinated with our spicy peanut butter, The Heat Is On, honey, lime, garlic, and orange juice, these succulent shrimp have a sweet and spicy flavor you can’t resist.

The recipe can easily be cooked on a stovetop using a grill pan but they’re even more fun to do for a barbecue. Pull out the grill this Memorial Day weekend and try this recipe!

I was a guest once on a show where I got to assist a famous chef while he prepared a dish of whole shrimp wrapped in shredded pastry. I was asked to taste one for the camera and it was so incredible that once the cameras stopped rolling, I grabbed the demo plate and brought it back to the dressing room where I was able to enjoy the leftovers. Eager to taste it again, I decided to put my own spin on the recipe. Filo-wrapped shrimp (also known as “firecracker shrimp”) are actually a pretty classic party appetizer, but these takes it a step further with a spicy peanut orange marinade that does double-duty as a dipping sauce. The tails here are completely removed to make for a neat, no-fuss presentation (and so your guests won’t have to hunt around the room for a trash can).

The first dish I ever “cooked” by myself was a peanut butter sandwich. I was three years old at the time. My mom had gone to visit an elderly neighbor and my dad was busy reading something for work. He promised to make me dinner soon, but “soon” wasn’t soon enough, so I decided to take matters into my own hands. Using the kitchen cabinet drawer handles as a ladder, I climbed up onto the counter and pulled out my special plastic purple plate. Then I grabbed the […]

Spicy Thai Peanut Shrimp Salad Sandwich