Gloria'S Shrimp Appetizers

• 1 lb. large shrimp
• dill
• lemon
• peppercorns
• bay leaf
• 6 to 8 dried Chinese mushrooms
• 4 to 6 plum tomatoes or 3 to 4 medium tomatoes
• 1/2 c. chopped scallions
• 1/2 c. flat or Italian parsley (cilantro)
• 2 to 3 cloves garlic
• 2 thin slices fresh ginger (about 1 Tbsp. minced)
• 3 Tbsp. red wine vinegar
• 1 Tbsp. sesame oil (or to taste)
• 1 Tbsp. safflower oil
• 4 to 5 dashes Chinese chili sauce or any hot red pepper sauce

1. Boil shrimp with dill, lemon, peppercorns and bay leaf.
2. Soak the mushrooms for 30 minutes; cut off stems and put in blender with tomatoes, scallions, parsley, garlic and ginger.
3. Put mixture into a bowl with the vinegar, sesame oil and safflower oil.
4. Add the chili sauce.
5. Taste.
6. You may want to add a little more ginger or sesame oil.
7. (It looks like a coarse chop.)
8. Peel and devein shrimp and toss with vegetable mixture.
9. Or use mixture on grilled fish, swordfish particularly, at room temperature.

shrimp, dill, lemon, peppercorns, bay leaf, mushrooms, tomatoes, scallions, italian parsley, garlic, thin slices fresh ginger, red wine vinegar, sesame oil, safflower oil, dashes chinese chili sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230439 (may not work)