Sesame Shrimp with Cilantro-Lime Sauce

To make this easy appetizer, start by coating shrimp on one side with sesame seeds, then bake them until they're cooked through. Whisk together a quick dipping sauce of mayonnaise, cilantro, lime juice, coconut animos, and sesame oil and serve it with the shrimp at a cocktail party or buffet.

6 tablespoons white sesame seeds, toasted
1/2 cup mayonnaise
2 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons coconut animos
1/2 teaspoon toasted sesame oil
1/4 teaspoon cayenne pepper
2 scallions, finely chopped (white and light green parts only)
1 pound medium uncooked shrimp (about 36), peeled and deveined
2 tablespoons vegetable oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
36 small metal skewers or wooden toothpicks

Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with foil; set aside. Place the sesame seeds on a plate; set aside. Combine the mayonnaise, cilantro, lime juice, soy sauce, sesame oil, cayenne pepper, and scallions in a medium bowl; set aside.

Place the shrimp in a large bowl, add the vegetable oil, salt, and pepper, and toss to coat. Dip one side of each shrimp in the toasted sesame seeds, skewer, and place on the prepared baking sheet, seeds-side up. Bake until the shrimp are firm to the touch, about 5 to 7 minutes. Serve immediately with the dipping sauce.

Adapted from V. Jaime Hamlin, V. Jaime Hamlin and Sons Catering and Party Design, Martha's Vineyard
From: Chowhound