Recipe by Anna Gill
1 lb raw medium to large shrimp, shelled & de-veined, tail attached
2 tablespoons low sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 talespoons freshly squeezed orange juice
2 tablespoons brown sugar
2 tablespoons flavorless cooking oil
½ teaspoon Asian Chile sauce
1 tablespoon finely minced ginger
¼ cup chopped fresh basil
1. Bring 4 quarts of water to a rapid boil and add shrimp. Cook about 1 to ½ minutes until done. Drain in a colander and transfer immediately to a bowl of ice water. When chilled, drain and refrigerate until ready to use.
2. In a small non-reactive bowl combine remaining ingredients and mix well. Refrigerate until ready to use.
3. Toss shrimp with the sauce and serve immediately. Or place the sauce in a dipping bowl in the middle of a platter. Place the shrimp on the platter around the bowl.
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