Ingredients
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2 tablespoons ketchup
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3/4 teaspoon rice vinegar
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1 1/2 teaspoons sesame oil
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1/2 teaspoon hot and spicy oil (chili oil can be used)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1 1/2 teaspoons hoisin sauce
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1/2 teaspoon chopped fresh garlic
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1/2 teaspoon freshly chopped gingerroot
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1/8 cup lemon juice
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1/2 teaspoon chinese mustard powder
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1 tablespoon soy sauce
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1 1/2 teaspoons water
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1/2 teaspoon crushed red pepper flakes
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1/4 cup sweet chili sauce
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1/2 teaspoon peanut butter
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1 teaspoon butter
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1 teaspoon chopped garlic
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16 jumbo shrimp, peeled and deveined
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1 cup julienne-cut vegetables (celery, carrots,bell pepper and or or onion)
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1 tablespoon chopped cilantro (divided)
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1 tablespoon chopped peanuts (divided)
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10 ounces linguine, cooked
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2 tablespoons chopped green onions (to garnish)
Instructions
- Mix first 16 ingredients well. Set this sauce aside. (This can be refrigerated for 3-4 days).
- Place butter and garlic in a heated sauté pan. Cook 1 minute. Add shrimp and cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
- Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 c Thai sauce (or more to taste) and mix.
- Add shrimp/vegetable mixture to pasta, tossing well to coat.
- Garnish with green onion and remaining peanuts and cilantro.