Ginger Shrimp with Dipping Sauce
1/2 cup thinly
sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife
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.
In a large pot of boiling salted water, simmer the shrimp until pink and cooked through, about 2 minutes. Drain the shrimp and add them to the ginger mixture. Stir in the ice cubes 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.
Per Serving: 145 Calories; 2g Fat (11.1% calories from fat); trace Saturated Fat; 19g Protein; 13g Carbohydrate; 1g Dietary Fiber; 138mg Cholesterol; 177mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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