Shrimp With Thai Dipping Sauce

Serves:

Ingredients:

3/4 c Rice wine vinegar
2 lb Uncooked medium to large
1 1/2 ts Minced lime zest
3 tb Minced lemongrass -or-
1/2 ts Imitation cocount extract
6 lg Garlic cloves, chopped
1 ts Dried crushed red pepper
1/3 c Low-fat milk
2 ts Low-sodium soy sauce
2 ts Nuoc mam or nam pla
leaves, chopped
1/2 c Tightly packed fresh mint
2 tb Honey
shrimp, peeled, deveined

Method:

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 '9 3.