---------- Recipe via Meal-Master (tm) v8.02

     Title: CHILI SHRIMP WITH BASIL
Categories: Chinese, Seafood, Appetizers
     Yield: 4 servings

          Karen Mintzias
     1 lb Raw medium shrimp
          Salt
   1/2    Sweet red pepper
     8    Chives
     2 tb Unsalted roasted peanuts

---------------------------SAUCE---------------------------
     2 tb Fish sauce
     2 tb Lime juice
     2 tb Water
     2 ts Sugar
     1 ts Chinese chili sauce
     2    Garlic cloves
          - finely minced
     2 tb Chopped fresh basil

 ADVANCE PREPARATION: Shell the shrimp, then devein by
 cutting along the top of the curve, starting at the
 tail and making a progressively deeper cut so the
 knife nearly cuts through the shrimp at the thick end.
 Rinse out the vein.  Bring a large amount of lightly
 salted water to a rapid boil and add the shrimp.  Cook
 until shrimp are done, between 1 and 2 minutes. To
 test, cut a shrimp in half; it should be white in the
 center. Transfer the shrimp immediately to a bowl of
 ice water to cool.  When chilled, drain and
 refrigerate until ready to use.

 Mince and place in separate containers the red pepper
 and chives.  Finely chop the peanuts in a food
 processor and set aside.  Combine the sauce
 ingredients and mix well.

 LAST-MINUTE PREPARATION:  Toss the shrimp with the
 sauce.  Put in a decorative bowl and place the bowl in
 crushed ice.  Sprinkle the shrimp with the red pepper,
 chives and peanuts.  Serve at once.

 Serves: 4 to 8 as an appetizer or 4 as a first course.

 Source: Chopstix - by Hugh Carpenter and Teri Sandison
 ISBN: 1-55670-133-0

 Typed for you by Karen Mintzias.

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