Shrimp with Thai Dipping Sauce

Description
A thin but flavorful low-fat sauce that serves as a dipping sauce and marinade.
 * Contributed by Jenn B aka Mom2Sam and Tiny at World Recipes Y-Group
 * Serves 8

Ingredients

 * ⅔ cup rice wine vinegar
 * ½ cup tightly packed fresh mint leaves, chopped
 * ⅓ cup (generous) low-fat milk
 * 6 large garlic cloves, chopped
 * 3 tablespoons minced lemongrass or 1½ 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
 * ½ teaspoon imitation coconut extract
 * 2 pounds uncooked medium to large shrimp, peeled, de-veined

Directions

 * 1) Combine first 10 ingredients in large bowl. (can be prepared up to 1 day ahead. Cover and refrigerate.)
 * 2) Bring pot of water to boil.
 * 3) Add shrimp and cook 2 minutes until opaque. drain.
 * 4) Refresh under cold water and drain.
 * 5) Add shrimp to sauce mixture and let stand 45 minutes.
 * 6) Chill in refrigerator 1 hour. (can be prepared up to 4 hours ahead. Cover.)
 * 7) Transfer shrimp to platter.
 * 8) Pour sauce into decorative bowl; Place sauce in center of platter and serve.

Nutritional information
Per serving:
 * Calories, 130 | Fat 2g | Sodium 231mg | Cholesterol 140mg