- 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.