Shrimp with Rice Vinegar Dipping Sauce

• 1/2 cup rice vinegar
• 1/2 cup water
• One 4-inch piece of lemongrass, inner white bulb only, cut into strips
• One 1-inch piece of fresh ginger, peeled and cut into matchsticks
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• 1/4 teaspoon crushed red pepper
• Pinch of kosher salt
• Pinch of sugar
• 24 medium shrimp (about 3/4 pound), shelled but with tails left intact, then deveined

1. In a small nonreactive saucepan, combine all of the ingredients except the shrimp and bring to a boil.
2. Transfer to a bowl and let cool, then refrigerate until chilled or for up to 1 day.
3. Prepare an ice water bath.
4. Cook the shrimp in a medium saucepan of boiling salted water, stirring occasionally, until pink, about 2 minutes.
5. Drain the shrimp and plunge into the ice bath; drain again and pat dry.
6. Transfer the shrimp to a platter and serve with the dipping sauce.

rice vinegar, water, only, ginger, lime juice, lime zest, red pepper, kosher salt, sugar, shrimp

Taken from www.foodandwine.com/recipes/shrimp-with-rice-vinegar-dipping-sauce (may not work)