Shrimp with Thai Dipping Sauce
Rice wine vinegar
2 tb Honey
1/2 c Tightly packed fresh mint leaves, chopped
2 ts Nuoc mam or nam pla
2 ts Low-sodium soy sauce
1/3 c Low-fat milk
1 t Dried crushed red pepper
6 lg Garlic cloves, chopped
1/2 ts Imitation coconut extract
3 tb Minced lemongrass -or- 1 1/2 ts Minced lime zest
2 lbs. Uncooked medium to large shrimp, peeled, deveined
Combine first ten ingredients in large bowl. (Can be prepared up to one day
ahead. Cover and refrigerate.)
Bring pot of water to boil.
Add shrimp and cook two minutes until opaque. Drain.
Refresh under cold water and drain.
Add shrimp to sauce mixture and let stand 45 minutes. Chill
in refrigerator one hour. (Can be prepared up to four hours ahead. Cover.)
Transfer shrimp to platter.
Pour sauce into decorative bowl; place sauce in center of
platter and serve.