Ginger Shrimp with Dipping Sauce
Make the day before. Marinating shrimp and the dipping sauce can be refrigerated separately overnight.

Serves: 10

• 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 sugar
• 6 dried red chiles, broken into several pieces
• 2 pounds large shrimp, shelled and deveined
• 4 cups small ice cubes
• 1/2 cup sweet Thai chili sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons ketchup
• 1 1/2 teaspoons Asian fish sauce
• Celery sticks and cucumber spears, for serving (not included in nutritional info)

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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