Planet Hollywood Thai Shrimp Pasta

1/2 cup Thai sauce (see recipe)

1 teaspoon butter (about)

1 teaspoon chopped garlic 16 jumbo shrimp,

peeled and deveined (16 to 20 or 26 to 30 count)

1 cup julienne−cut vegetables

(celery, carrots, bell pepper and/or onion)

1 tablespoon freshly chopped cilantro (divided)

1 tablespoon chopped peanuts (divided)

10 ounces uncooked linguine, cooked

2 tablespoons chopped green onion to garnish

Prepare Thai sauce and set aside. Place butter and garlic in clean, heated saute pan. Cook 1 minute. Add shrimp, 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 cup Thai sauce (or more to taste) and mix. Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture. Divide pasta with vegetables and sauce between 2 serving bowls. Place reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish center of each bowl with the

onions, remaining peanuts and cilantro.

Thai sauce:

2 tablespoons ketchup

3/4 teaspoon rice vinegar

1 1/2 teaspoon sesame oil

1/2 teaspoon hot and spicy oil (chili oil can be substituted)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 1/2 teaspoons hoisin sauce

1/2 teaspoon fresh chopped garlic

1/2 teaspoon freshly chopped ginger root

1/8 cup lemon juice

1/2 teaspoon Chinese mustard powder

2 tablespoons soy sauce

1 1/2 teaspoons water

1/2 teaspoon crushed red pepper

1/4 cup sweet chili sauce

1/2 teaspoon peanut butter

Place all ingredients except crushed red pepper in blender and blend well. Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to make Thai Shrimp Pasta, and refrigerate remaining sauce. Sauce keeps 4 to 5 days.

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