Ingredients:
1/2 cup Thai Sauce (see recipe below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or
onion)
1 tablespoon freshly chopped cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion (to garnish)
Procedures:
Prepare Thai Sauce (recipe below) and set aside. Place butter and
garlic in clean, heated saute pan. Cook 1 minute. Add shrimp, cook
3 minutes, turning occasionally to cook evenly. Add additional
butter if pan becomes too dry.
------------------------------------------------------------------------
Thai Sauce:
Add cut vegetables, half of the cilantro and half of the peanuts.
Add 1/2 cup Thai Sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove
shrimp from mixture.
Divide pasta with vegetables and sauce between 2 serving bowls.
Place reserved shrimp, tails up, around rims of bowls, facing
toward middle. Garnish center of each bowl with the onions,
remaining peanuts and cilantro.
-----------------------------------------------------------------------
Makes 2 servings.
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