Title: Shrimp with Thai Dipping Sauce
Categories: Thai Seafood
Yield: 8 Servings
| 2/3 | c | 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 | ts | Dried crushed red pepper |
| 6 | lg | Garlic cloves, chopped |
| 1/2 | ts | Imitation cocount extract |
| 3 | tb | Minced lemongrass -or- |
| 1 1/2 | ts | Minced lime zest |
| 2 | lb | 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. 130 calories per serving, 2 g fat, 231 mg
sodium, 140 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.