| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Dipping | 1 | Servings | |
INGREDIENTS
| 2 | tb | Sugar |
| 3/4 | c | Water |
| 1 | c | Cashews |
| 1 | tb | Creamy peanut butter |
| 1 | tb | Rice wine vinegar |
| 1 | tb | Fresh lime juice |
| 2 | tb | Ginger; fresh, minced |
| 3 | tb | Soy sauce |
| 1 | tb | Red pepper flakes |
| Salt and pepper to taste |
INSTRUCTIONS
Toast the cashews on a cookie sheet in a 400F oven until golden. Chop chasews. In a small sauce pan, combine sugar and water and bring to a boil over high heat stirring. Remove from heat and add remaining ingredients. NOTES : This sauce is great for dipping skewered grilled shrimp. Recipe by: Schlesinger - License To Grill Posted to bbq-digest by wight@odc.net on May 16, 1998
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