• Rinse the shrimp. Pat dry using a paper towel and place in a large mixing bowl.
• Add cucumber, onion, red pepper and dill. Toss to mix.
• Add mayonnaise and toss until ingredients are evenly coated. Season with salt and pepper (add some Cajun spice or Old Bay for a little kick if you like).
• Thinly slice or shred the lettuce and toss with the green goddess dressing.
• Cut the baguette into 6″ lengths and toast or grill (I like to grill both the inside and outside of the roll).
• Place some of the lettuce in the roll followed by the shrimp salad and serve.

Salad

• Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
• Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
• Rinse the shrimp and pat dry with a paper towel.
• Combine all ingredients in a large mixing bowl and toss well.

Dressing

• Whisk together all ingredients in a small bowl.

Assemble

• Pour over shrimp and pasta mixture and toss well to coat.
• Finish with fresh ground black pepper, and some grated parmesan cheese if desired.

Shrimp

• Begin by deveining and peeling the shrimp. I find that shrimp are easiest to peel while still slightly frozen, but make sure they are completely thawed before grilling.
• Place bacon in a large pan over medium heat. Cook bacon for about 5 minutes per side to cook half way.  This will let the bacon crisp on the grill without over-cooking the shrimp.
• Cut bacon strips on half or in thirds depending on the size of your shrimp. Make sure the bacon strips are long enough to completely wrap around the shrimp, overlapping just to skewer.
• Hold a sliver of jalapeno against the shrimp and wrap with bacon, place on skewer. Slide a piece of onion on to the skewer and then repeat with another shrimp. The onion acts as a shield and helps to keep the shrimp from overcooking while the bacon crisps.
• Once you have filled the skewer with the shrimp, slide a second skewer through parallel to the first. This will keeps the shrimp from spinning on the skewer.

Grill

• Grill over medium heat until shrimp turn white and the bacon is crisp. Be sure to watch the shrimp closely, turning them when needed to avoid overcooking.

Asian Dressing

• Whisk all ingredients together and toss with salad or shrimp.

Serve

• Serve the shrimp over a bed of greens tossed with Asian dressing, or frill pick them for a bite size appetizer.

Spring Rolls

• Begin by slicing and chopping all ingredients (Mise en place).
• Dip a sheet of rice paper in warm water according to the instructions and place it on the wet towel. There is a bit of a knack to working with these wrappers, so just go for it. There is only one way to learn how to work with the wrappers, don’t be afraid.
• Start by placing three shrimp halves in the center of the wrapper, show side or top is face down.
• Add the rest of the ingredients alternating colors and textures.
• Finish with a squeeze of fresh lime.
• Gently fold (stretch) the lower edge of the wrapper up over the ingredients. Fold (stretch) the sides in to create an envelope.
• Close the roll by gently stretching the remaining flap across the roll, re-moistening if necessary to seal.

Sweet Chili Dipping Sauce – Nước mắm pha

• Combine the coconut water, rice vinegar, and sugar in a saucepan.
• Slowly bring mixture to a gentle boil.
• Remove from heat and allow to cool.
• Add the fish sauce, lime juice, chili, garlic and carrots into the cooled mixture.
• Leftover sauce can be frozen for another meal.

Serve

• Serve with sweet chili sauce (Nước mắm pha), peanut sauce, and hoisin dipping sauce.