Roasted Cauliflower With Ginger Chili Dip And Sugar Snap Peas And Cooked Shrimp

ROASTED CAULIFLOWER WITH GINGER 

CHILI DIP AND SUGAR SNAP PEAS 

AND COOKED SHRIMP

Ingredients:
Vegetables:
1/2 lb. sugar snap peas, with any strings removed 
1 lb. cauliflower florets, trimmed to bite-size
2 T. grapeseed or vegetable oil
1 lb. extra-large cooked shrimp with tails on
1 large red or yellow bell pepper
Ginger Chili Dip:
1 T. rice vinegar
2 T. chili paste with garlic
1 T. soy sauce
1 tsp. Asian toasted sesame oil 
1 T. minced fresh ginger
3/4 cup mayonnaise
1 T. sugar

Serves 6.

Directions:

1. Drop snap peas into a pot of boiling salted water and cook 1 minutes. Drain and rinse in cold water to stop cooking. Chill until serving time.

2. For the dip, combine all ingredients in a small bowl. Cover and refrigerate until serving time and up to 36 hours. To serve, spoon dip into a serving bowl or hollowed out red or yellow pepper.

3. Preheat oven to 400 degrees. Toss cauliflower with oil and arrange in a single layer on a parchment-lined baking sheet. Season well with salt and pepper. Roast for 20 minutes or until tender and lightly charred.

4. Arrange warm cauliflower and cool snap peas and shrimp on a platter; set the dip in the center or to the side.