|1 tablespoon||Creamy peanut butter|
|1 tablespoon||Rice wine vinegar|
|1 tablespoon||Fresh lime juice|
|2 tablespoons||Ginger; fresh, minced|
|3 tablespoons||Soy sauce|
|1 tablespoon||Red pepper flakes|
|Salt and pepper to taste|
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@... on May 16, 1998
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