Sweet Shrimp with Dill

This is fast becoming my favorite appetizer. I was looking for something to do with the shrimp and I found a nice recipe from All Recipes that I could base the dish on.

Sweet Shrimp with Dill
adapted from All Recipes by Wolesly

Serves 2-4

4 cups (1 liter) of water
4 tablespoons sugar
1 tablespoon sea salt
3 sprigs of dill
1 lb (500 g) of shrimp, peeled and deveined

2 tablespoons extra virgin olive oil
1 tablespoon cane vinegar (or 2/3 tablespoon distilled vinegar)
1 tablespoon sugar
1 1/2 tablespoons minced dill
1/4 teaspoon salt

Dip:
2 tablespoons banana sauce (I used Jufran)
1 teaspoon cane vinegar
1/4 teaspoon ground black pepper
1/24 teaspoon garlic chili

Boil the water over medium heat. Add 4 tablespoons sugar, 1 tablespoon sea salt and 3 sprigs of dill.  Stir until sugar has dissolved then add the shrimp. Cook for 4-5 minutes or until the shrimp is no longer translucent.

Whisk the EVOO, the rest of the sugar, cane vinegar, minced dill and salt. Toss in the shrimp and mix well. Refrigerate for at 1-2 hours. Before serving, drain any excess liquid.

For the dip, mix all ingredients in a dipping bowl. Serve with cold shrimp.

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