Shrimp with thai dipping sauce

8 Servings

Ingredients

Quantity Ingredient
⅔ cup Rice wine vinegar
2 tablespoons Honey
½ cup Tightly packed fresh mint leaves, chopped
2 teaspoons Nuoc mam or nam pla
2 teaspoons Low-sodium soy sauce
⅓ cup Low-fat milk
1 teaspoon Dried crushed red pepper
6 larges Garlic cloves, chopped
½ teaspoon Imitation cocount extract
3 tablespoons Minced lemongrass -or-
1½ teaspoon Minced lime zest
2 pounds Uncooked medium to large shrimp, peeled, deveined

Directions

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. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol.

From Bon Appetit's Light & Easy Mar '93.

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