Japanese Eggplants with Sriracha Shrimp
Ingredients
- 4 small Japanese eggplants (about 6 inches)
- 1 teaspoon olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 pound shrimp (21 to 25 count) cleaned, deveined and diced
- 1/3 cup rice vinegar
- 1 tablespoon agave syrup
- 1/2 cup seeded and 1/4-inch diced red bell pepper
- 1/4 cup diced snow peas
- 3/4 cup mayonnaise
- 2 teaspoons Sriracha hot chili sauce
- 1 teaspoon sweet chili sauce
- 1 lime, zested and juiced
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