SHRIMP WITH THAI DIPPING SAUCE

Shrimp with Thai Dipping Sauce image

Yield Serves 8

Number Of Ingredients 12

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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.

Steps:

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.