Chilled Chili Basil Shrimp
1 lb shrimp, raw or cooked
Salt to taste
1/2 Sweet red pepper
8 Chives
2 tablespoons Unsalted roasted peanuts
Sauce
2 tablespoons Fish sauce
2 tablespoons Lime juice
2 tablespoons Water
2 teaspoons Sugar
1 teaspoon Chinese chili sauce
2 Garlic cloves finely minced
2 tablespoons Chopped fresh Basil
Advance Prep: If needed, shell the shrimp and 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.
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 6 as an appetizer.
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