Shrimp with Sweet-and-Sour Sauce

Shrimp appetizers are always a big hit. This zippy sauce is sure to keep the crowd dipping in.

Servings: 6 to 8

3 slices gingerroot
Half lime, cut in wedges
1 tsp (5 mL) black_peppercorns
1/2 tsp (2 mL) sesame oil
1 lb (500 g) Large shrimp, peeled and deveined
Sweet-And-Sour Sauce:
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Grated gingerroot
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) rice vinegar
2 tsp (10 mL) soy sauce
1 tsp (5 mL) cornstarch
　
In saucepan, heat sesame oil over medium-low heat; cook gingerroot, stirring, for 1 minute. Whisk in 1/4 cup (50 mL) water, sugar, vinegar and soy sauce; bring to boil. Dissolve cornstarch in 1 tbsp (15 mL) water, whisk into pan and boil, whisking, for 1 minute or until glossy and thickened. Let cool slightly. (Sauce can be covered and refrigerated for up to 1 day; bring to room temperature before serving.)

In shallow saucepan, bring 4 cups (1 L) water, ginger, lime, peppercorns and sesame oil to simmer over medium-high heat. Add shrimp; poach for 3 minutes or until shrimp are pink. Drain well. (Shrimp can be covered and refrigerated for up to 4 hours.) Serve shrimp with sauce.