Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Sugar |
| ¾ cup | Water |
| 1 cup | Cashews |
| 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 |
| \N \N | 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