Shrimp with Thai Dipping Sauce

SHRIMP WITH THAI DIPPING SAUCE

A thin but flavorful low-fat sauce that serves as a dipping sauce and marinade.

2/3 cup rice wine vinegar 1/2 cup tightly packed fresh mint leaves, chopped 1/3 cup (generous) low-fat milk 6 large garlic cloves, chopped 3 tablespoons minced lemongrass* or 1 1/2 teaspoons minced lime peel (green part only) 2 tablespoons honey 2 teaspoons fish sauce (nuoc mam, nam pla)* 2 teaspoons low-sodium soy sauce 1 teaspoon dried crushed red pepper 1/2 teaspoon imitation coconut extract

2 pounds uncooked medium to large shrimp, peeled, deveined


 * Lemongrass, nuoc mam, and nam pla are available at Southeast Asian markets and specialty foods stores.

Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.) Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.)

Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve.

Per serving: calories, 130; fat, 2 g; sodium, 231 mg; cholesterol, 140 mg

Serves 8.

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Contributed by :
* World Recipes Y-Group