Photo by Marni Rothschild Durlach

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about 12 appetizer portions

  • 2 tablespoons chopped fresh ginger
  • 4 garlic cloves
  • 1 tablespoon salt
  • 3 pounds large shrimp, steamed 2 minutes and peeled
  • 1 tablespoon hot sauce
  • 1 12-ounce bottle rice vinegar
  1. Grind first 3 ingredients into a paste. Combine with the rest of the ingredients in a heavy-duty Ziploc.
  2. Seal and chill at least 8 hours. Garnish with hot peppers if desired.
  • Recipe By
    Ben Moïse, Charleston
  • Contributing City

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