Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3           cup  rice wine vinegar
     1/2           cup  tightly packed fresh mint leaves -- chopped
     1/3           cup  low-fat milk -- (generous)
  6              large  garlic cloves -- chopped
  3        tablespoons  minced lemongrass* or 1 1/2 teaspoons
                        minced lime peel
                        -- (green part only)
  2        tablespoons  honey
  2          teaspoons  fish sauce -- (nuoc mam, nam pla)*
  2          teaspoons  low-sodium soy sauce
  1           teaspoon  dried crushed red pepper
     1/2      teaspoon  imitation coconut extract
  2             pounds  uncooked medium to large shrimp -- peeled, deveined

Preparation:

Combine first 10 ingredients in large bowl. (Can be prepared up to 1 day ahead. Cover and refrigerate.) Bring pot of water to boil. Add shrimp and cook 2 minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator 1 hour.(Can be prepared up to 4 hours ahead. Cover.) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 8 Servings

Nutritional Information:

207 Calories (kcal); 2g Total Fat; (5% calories from fat); 2g Protein; 54g Carbohydrate; 1mg Cholesterol; 407mg Sodium