When I used to cater, this was one of my most popular appetizer dishes. This is great for a buffet because it can be done ahead of time. This recipe comes from a series of cookbooks I love on fusion cooking by Teri Sandison and Hugh Carpenter. They are beautifully photographed books with delicious recipes. I have entertained for years using their inspirations. This recipe for chili shrimp comes from their Chopstix cookbook. Many of my friends have asked me for this recipe, so here it is finally.

Serves 4 – 6

1 pound raw medium shrimp

salt

½ sweet red pepper

8 chives

2 tbsp unsalted roasted peanuts

Sauce:

2 tbsp fish sauce

2 tbsp lime juice

2 tbsp water

2 tsp sugar

1 tsp Chinese chili sauce

2 cloves garlic, finely minced

2 tbsp fresh basil, minced

Shell the shrimp and devein. Bring a large amount of lightly salted water to a rapid boil and add the shrimp. Cook until shrimp are done, between 1 and 2 minutes. To test, cut a shrimp in half; it should be white in the center. Transfer the shrimp immediately to a bowl of ice water to cool. When chilled, drain and refrigerate until ready to use.

Mince and place in separate containers the red pepper and chives. Finely chop the peanuts in a food processor and set aside. Combine the sauce ingredients and mix well. (All of this can be prepared in advance.)

Toss the shrimp with the sauce. Put in a decorative bowl and place the bowl in crushed ice. Sprinkle the shrimp with the red pepper, chives and peanuts, Serve at once.