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GINGER SHRIMP WITH SWEET-SPICY THAI DIPPING SAUCE

FOR THE SHRIMP:
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
FOR THE DIPPING SAUCE:
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

TO PREPARE THE SHRIMP:
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.

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.

WHEN READY TO SERVE:
Drain the shrimp and pat dry. Discard the ginger and chiles.

TO MAKE THE DIPPING SAUCE:
In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled.

TO SERVE:
Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.

TO MAKE AHEAD:
The marinating shrimp and the dipping sauce can be refrigerated separately overnight.

Servings: 10
From: 20 Thanksgiving Favorites Updated
Recipe by Grace Parisi
Adapted from source: Food & Wine, November, 2001