Peanut Sauce

• 1/2 c natural peanut butter
• 2 tbsp low sodium tamari
• 1 tbsp rice wine vinegar
• 2 tbsp honey
• 1/2 tsp chili powder
• 1 lime, juiced
• 3 garlic cloves, grated
• 1 tbsp ginger, grated
• warm water to thin out

Jerk Shrimp

• 2 tbsp olive oil
• 1/2 lb u15 shrimp, peeled and deveined
• 1 tbsp salt free jerk spice blend
• sea salt to taste

Collard Green Summer Rolls

• 4-6 large collard green leaves, stem removed
• 1 large English cucumber, julienned lengthwise
• 1 avocado, thinly sliced
• 1 small handful of cilantro
• A couple of mint leaves
• 1 green scallion, thinly sliced
• 1 lime, cut into wedges
• Crushed peanuts or pistachios for garnish

Equipment

• skillet
• small pot
• medium mixing bowl
• small mixing bowl
• cutting board
• measuring cups & spoons
• whisk
• knife

To make the Peanut Sauce:

1. In a small mixing bowl, whisk together all of the ingredients to combine. Add a bit of warm water to thin out to desired consistency if necessary. Set aside.

To make the Jerk Shrimp:

1. In a medium mixing bowl, add shrimp, olive oil, jerk spice blend, sea salt, and olive oil. Stir to combine and completely coat the shrimp. Set aside.
2. Heat a skillet over medium high heat. Add shrimp and cook for approximately 2 minutes on each side - depending on the size of the shrimp. Set aside.

To assemble the Collard Green Summer Roll:

1. Heat a small pot of water to boil and add collard green leaves to blanch for approximately 30 seconds- just enough to become pliable and bright green.
2. Remove immediately and dry with paper towels, lay flat.
3. Lay one collard green leaf, stem side up.
4. Begin to add the ingredients, starting with: avocado, cucumber, herbs, scallions, and jerk shrimp.
5. Fold over sides of collard green and begin to roll away from you.
6. Repeat until you have 4-6 rolls prepared.
7. Garnish with crushed peanuts or pistachios and serve with dipping sauce.