Ginger Shrimp With Sweet-Spicy Thai Dipping Sauce

• 1/2 cup thinly sliced ginger (2 1/2 ounces), lightly crushed with the side of a knife blade
• 1/2 cup rice vinegar
• 1/4 cup sugar
• 6 dried red chiles, broken into several pieces
• 2 pounds large shrimp, shelled and deveined
• 4 cups small ice cubes
• 1/2 cup sweet Thai chili sauce
• 3 tablespoons fresh lime juice
• 2 tablespoons ketchup
• 1 1/2 teaspoons Asian fish sauce
• Celery sticks and cucumber spears, for serving

1. In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool.
2. In a large pot of boiling salted water, simmer the shrimp until pink and cooked through, about 2 minutes. Drain the shrimp and add them to the ginger mixture. Stir in the ice cubes and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.
3. In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.
4. Make Ahead: The marinating shrimp and the dipping sauce can be refrigerated separately overnight.

ginger, rice vinegar, sugar, red chiles, shrimp, small ice cubes, sweet thai chili sauce, lime juice, ketchup, fish sauce, celery

Taken from www.myrecipes.com/recipe/ginger-shrimp-with-sweet-spicy-thai-dipping-sauce (may not work)