Shrimp and Peanut Butter Pasta

• 3 tablespoons peanut butter, room temperature
• 14 cup water
• 1 garlic clove
• 12 jalapeno, seeded (to taste)
• 2 tablespoons cider vinegar (rice vinegar fine too)
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 14 cup diced tomato
• 2 teaspoons gingerroot, grated fresh
• 2 tablespoons cilantro
• 2 teaspoons fresh lemon juice
• 1 lb pasta (thin spaghetti great)
• 1 cup broccoli, sliced
• 1 cup cauliflower, sliced
• 1 carrot, peeled, cut into matchsticks
• 1 lb shrimp, peeled, deveined
• creole seasoning, to taste

1. In a blender, puree all sauce ingredients until smooth and creamy.
2. Cook pasta according to package directions.
3. Rinse with cool water.
4. Toss with peanut sauce.
5. While pasta is cooking, saute broccoli, cauliflower and carrots until al dente.
6. Add to peanut-pasta mixture.
7. In the same skillet, saute shrimp with a little Creole seasoning until just cooked through.
8. Do not overcook.
9. Serve on top of veggie peanut pasta.

peanut butter, water, garlic, jalapeno, cider vinegar, honey, soy sauce, tomato, gingerroot, cilantro, lemon juice, pasta, broccoli, cauliflower, carrot, shrimp, creole seasoning

Taken from www.food.com/recipe/shrimp-and-peanut-butter-pasta-382714 (may not work)