Ginger Shrimp with Sweet Spicy Thai Dipping Sauce

Yield: 10 servings

Ingredients

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

1/2 cup rice vinegar

1/4 cup granulated sugar

6 dried red chiles, broken into several pieces

2 pounds cooked large shrimp, shelled and deveined

1/2 cup sweet Thai chili sauce

3 Tablespoons fresh lime juice

2 Tablespoons ketchup

1 1/2 teaspoons Asian fish sauce

Celery sticks for serving

Cucumber spears for serving

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.

Please note that some ingredients and brands may not be available in every store.

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