PERSIAN LIME AND COCONUT STUFFED BABY BOK CHOY CUPS:

bok choy stuffed with shrimp

Ingredients:

6-8 baby bok choy clusters (with green tops cut & removed but reserved. You can also remove the leaves with craft scissor to create a design, fun pattern at the top of each cluster)

½ pound shelled (raw or cooked) shrimp

1 large avocado diced

1 tablespoon lemon juice to toss salad so avocado won’t brown

Remaining leaves of bok choy

Chopped chives, spring onion or garlic scapes

½ cup of diced cherry tomatoes or in season Hanover tomatoes

OPTIONAL:  Cooked rice, quinoa, peppers, etc.  have fun

Salt & Pepper

2 oz aged Coconut White Balsamic Vinegar

1 full oz. Persian Lime Extra Virgin Olive Oil

Directions:

Toss cooked shrimp and all of the above ingredients with Persian Lime Olive Oil, Coconut balsamic vinegar & lemon juice.  Add Salt & pepper to taste.  Refrigerate for at least 2 hrs.  Stuff each baby bok choy cup and serve on a platter with fresh fruits in the middle of your serving dish.