Title: Shrimp with spicy peanut sauce
 Categories: Seafood, Entree
      Yield: 8 Servings
 
 
        2 TB fresh ginger root -- finely
  :          chopped
        2    garlic cloves -- chopped
      1/3 c  red wine vinegar
      1/3 c  creamy peanut butter
        2 ts hot red pepper flakes
      1/2 c  soy sauce
        3 c  water -- (3-4)
        1    lemon -- sliced
    1 1/2 lb large shrimp
      1/2 c  soy sauce
  
  In a blender or food processor, combine the ginger, garlic, vinegar,
  peanut butter, red pepper flakes, and soy sauce. Process until well
  blended and chill. The sauce can be made and refrigerated up to 2
  days in advance.
  
  In a large saucepan, bring the water to the boil with the lemon
  slices and soy sauce. Drop in the shrimp, reduce the heat to a
  simmer, and cook 2 to 3 minutes, or until they turn pink. Drain,
  peel, and devein the shrimp. Chill them until ready to serve. The
  cooked shrimp can be refrigerated up to 2 to 3 days. To serve,
  arrange the shrimp on a platter with a bowl of the sauce and
  toothpicks. Yield: 6-8 servings [patH mcRecipe]