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chile shrimp with basil 
Serves 8
1 lb large uncooked shrimp
1/2 red bell pepper, chopped
8 chive stalks, chopped
3 T unsalted roasted peanuts, chopped

2 T fish sauce
2 T fresh lime juice
2 T light brown sugar
1 tsp vegetable oil
1 tsp Asian chili sauce
1 T minced ginger
2 cloves minced garlic
1/4 c chopped basil

Combine the sauce ingredients and mix well. Can be made the day before and refrigerated.

Advance preparation
Shell and devein the shrimp. Cook in boiling water for 1 minute. Immediately drain and place the shrimp in ice water. When chilled, drain, and refrigerate until ready to use.

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.

Recipe by Hugh Carpenter