Thai Spinach Wraps

Serves 4

• ¾ pound shrimp, shells removed, poached for 2 minutes, and cut into quarters
  
• 30-40 large spinach leaves, washed thoroughly and spun dry
  
  • Note, you will probably have to buy normal, unwashed spinach, as bagged spinach typically doesn't have large enough leaves. You'll then have to cherry pick the largest leaves.
    
• 2" piece of ginger, peeled and cut into 1/4 " cubes or slightly smaller
  
• ½ cup unsweetened, dried coconut, toasted coconut
  
  • Toast on highest rack on broil at 550 degrees for 1-2 minutes. Check every 30 seconds to avoid burning
    
• ½ cup mint leaves
  
• ½ cup cilantro (leaves and stems) roughly chopped
  
• ½ cup roasted, unsalted peanuts
  
• ½ cup purple onion, cut into a ¼ inch dice
  
• ¾ cup Thai Sweet Chili sauce (get in Thai section of large grocery stores, typically not available at Whole Foods type stores
  
• Optional: bean sprouts
  

Presentation

Place shrimp in a bowl in the center, place all other ingredients except spinach in individual ramekins with small spoons to serve each. Place spinach leaves on the serving tray if you have room, or on a separate place.

Assembly

For each wrap, place 1-2 pieces of shrimp, 2-3 peanuts, a small amount of everything else, roll up and eat as a taco or spring roll.