---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood, Appetizers
       Yield: 4 servings
            Karen Mintzias
       1 lb Raw medium shrimp
     1/2    Sweet red pepper
       8    Chives
       2 tb Unsalted roasted peanuts
       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.