This was Erin's pick. I make the spicy apricot dip all the time now.
• 1 small Cucumber
• 5 tsps. White Wine Vinegar, pinch of sugar and salt
• 2 Scallions
• 1 Lemon (quartered)
• 2 Tbs. Mayonnaise
• 2 Tbs. Apricot Jam
• 1 tsp. Sriacha
• 1 tsp. Garlic Powder
• ½ cup Jasmine Rice/1 cup of water
• 8 oz. Broccoli Florets
• 1 small Avocado
• 1 Tbs. Toasted Sesame Seeds
• 10 oz. Shrimp
• 82 g. Tempura Mix
• 1 tsp. Chili Flakes
Adjust rack to top position and preheat oven to 425 degrees. make a quick pickle for the cucumber. Wash and dry all produce. Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. In a small bowl, combine cucumber, vinegar, ½ tsp. sugar (1 tsp. for 4 servings), and a pinch of salt. Set aside. Trim and thinly slice scallions, separating whites from greens. Quarter lemon.
In a second small bowl, combine mayonnaise, jam, sriacha, half the garlic powder, 1 tsp. water (2 tsp. for 4 servings), and a pinch of salt. Melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. Add rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, cut broccoli florets into 1-inch pieces, if necessary. Toss on a baking sheet with a drizzle of oil, half the sesame seeds (you’ll use the rest later), salt, and pepper. Roast on top rack until golden brown and crispy, 15-20 minutes. Remove from oven and toss with a squeeze of lemon juice and half the scallion greens.
Meanwhile, rinse shrimp under cold water; pat very dry with paper towels. Season the shrimp with salt. In a large bowl, combine tempura mix, remaining garlic powder, salt and cold water until it reaches a pancake-batter-like consistency. Stir shrimp into batter until fully coated. Heat a ¼-inch layer of oil in a large, heavy bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, working in batches, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on the first side and 1-2 minutes on the second side. Using a slotted spoon, transfer to a paper-towel-lined plate. Immediately season the shrimp with salt and pepper. Fluff rice with a fork; stir in 1 TBSP butter and season with salt and pepper. Divide between bowls. Chop avocado into bite size pieces, and sprinkle with lemon juice. Top with shrimp, avocado and cucumber. Drizzle shrimp with sauce; top with remaining scallion greens and sesame seeds, plus a pinch of chili flakes. Serve with broccoli and remaining lemon wedges on the side.
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