Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.
Make Ahead Tips
You can make the sauce up to 1 hour ahead.
nutrition information (per serving):
9, Fat Calories
80, Saturated Fat
15, Monounsaturated Fat
5, Polyunsaturated Fat
Photo: Scott Phillips