Shrimply Delish Poached Shrimp with Cilantro and Sweet ‘n’ Sour Glaze

This dish is a contemporary version of the long revered shrimp cocktail.  The glaze is a modern blend of spicy and tangy flavors with an Asian accent.

Glaze: 

• 1/3 cup plus 1 tablespoon water
• ¼ cup seasoned rice vinegar (note: if you cannot find seasoned rice vinegar, add 1 tablespoon sugar and 1/4 teaspoon kosher salt to 1/4 cup unseasoned rice vinegar as a substitute.)
• 2 teaspoons finely chopped lemongrass, I inner white bulb only
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon lime zest
• ¼ teaspoon crushed red pepper
• 1 ½ teaspoons cornstarch
• 12 cups water
• 1 tablespoon kosher salt
• 24 medium or large shrimp
• 24 fresh cilantro leaves  for garnishing

Combine 1/3 cup water, vinegar, lemongrass, ginger, lime zest and crushed red  pepper in a small saucepan.  Dissolve the cornstarch in 1 tablespoon water in a small bowl and add to the vinegar mixture using a whisk.  Bring to a boil over medium heat, whisking at least twice. Boil for 1 minute.  Transfer  to a  bowl and refrigerate until chilled. 

Bring remaining water and kosher salt to a boil over medium heat. Add the shrimp and cook until opaque in the  center, about 3 minutes.  Strain.  Arrange on a baking sheet with a lip and refrigerate until partially chilled.

To assemble, take shrimp with tail attached.  Cut a slit down the back of  each from the top to the tail. Be careful not to cut completely thru.  Rinse and transfer  to a paper towel.  Place a cilantro sprig in the cut of each shrimp and brush with the  glaze before serving.

Do ahead tips:  the glaze can be prepared  up to 3 days in   advance. The shrimp can be assembled up to one day in advance with the glaze and refrigerated.  Serve as directed.