Ming Tsai

1 tablespoon minced garlic
3 tablespoons Sriracha
1/3 cup canola oil
12 large shrimp (u-15)
Juice and zest of 1 lime
1 cup plain non-fat Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon ground, toasted coriander
1 tablespoon minced ginger
2 heads fennel, shaved
1 cup peas, cooked briefly in salted water and  shocked in ice bath
Kosher salt and freshly ground black pepper to taste
satay skewers soaked
Cooking spray for grill

Prepare a clean, hot grill. In a bowl, combine garlic and Sriracha and whisk in oil. Season with salt and pepper and marinate shrimp for 30 minutes.  Remove shrimp from marinade and build satays, 3 shrimp per skewer. Grill until cooked through, about 3 minutes. Drizzle lime juice over shrimp while grilling. Meanwhile, in a bowl, combine yogurt, Dijon mustard, coriander, ginger and season.  Toss fennel and peas with dressing and add lime zest, Check for seasoning. To serve, place salad in center of plate and top with shrimp satay.