Recipe - Shrimp With Thai Dipping Sauce

2/3 cup Rice wine vinegar
2 tablespoon Honey
One half cup Tightly packed fresh mint
leaves, chopped
2 teaspoon Nuoc mam or nam pla
2 teaspoon Lowsodium soy sauce
1/3 cup Lowfat milk
1 teaspoon Dried crushed red pepper
6 lg Garlic cloves, chopped
One half teaspoon Imitation cocount extract
3 tablespoon Minced lemongrass or
1 One half teaspoon Minced lime zest
2 pound Uncooked medium to large
shrimp, peeled, deveined

Combine first ten ingredients in large bowl. (Can be prepared up to one
day ahead. Cover and refrigerate.) Bring pot of water to boil. Add shrimp
and cook two minutes until opaque. Drain. Refresh under cold water and
drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in
refrigerator one hour. (Can be prepared up to four hours ahead. Cover.)
Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce
in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg
sodium, 140 mg cholesterol. From Bon Appetit's Light & Easy Mar '93.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini