Ginger Shrimp with Sweet Spicy Thai Dipping Sauce

Yield: 10 servings

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Ingredients

1/2 cup thinly sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife blade

check rice vinegar 1/2 cup rice vinegar

check granulated sugar 1/4 cup granulated sugar

6 dried red chiles, broken into several pieces

2 pounds cooked large shrimp, shelled and deveined

check sweet Thai chili sauce 1/2 cup sweet Thai chili sauce

check fresh lime juice 3 Tablespoons fresh lime juice

check ketchup 2 Tablespoons ketchup

check Asian fish sauce 1 1/2 teaspoons Asian fish sauce

check Celery sticks for serving Celery sticks for serving

check Cucumber spears for serving Cucumber spears for serving

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Directions:

In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool then add shrimp and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.

In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.

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