This is a recipe that my right hand man Jimmy developed for the shrimp cakes that are on our current menu. It's an Asian twist on a classic South American condiment. It's great on fish, chicken, seafood and pork
      
Ingredients:
1 small shallot
3 cloves garlic
1/4 cup packed parsley
1/4 cup packed cilantro
1 T minced ginger root
1/4 c. rice vinegar
1/2 c. olive oil
salt to taste

Place all ingredients in a food processor and puree until garlic and herbs are well chopped.

You can also puree until smooth in a blender for a creamier and smoother version.
Enjoy!! - Wave