Fire and Ice Shrimp

Makes 12 appetizer servings.

This must be made the day before serving!

1 teaspoon red pepper flakes
1/2 cup white rice vinegar
1 1/2 pounds raw shrimp, unpeeled (30 to 35 count; frozen okay)
1 tablespoon chopped giger root
3 cloves garlic, peeled
1 tablespoon sugar
1 teaspoon salt
1 small onion, thinly sliced
7 scallions (green and white portions), thinly sliced

In a small bowl, soak red pepper flakes in vinegar for 30 minutes.

Meanwhile, bring 3 quarts water to a boil. Add shrimp; simmer for 3 to 4 minutes (longer if shrimp was still frozen), until pink. Do not overcook.

Drain shrimp in colander and rinse with cold water to cool. Peel. If you want more pieces, cut each shrimp in half lengthwise.

Place vinegar-pepper liquid, ginger, garlic, sugar and salt into a blender. Blend until smooth. Put into a small saucepan and bring to a simmer.

Place shrimp, onions and scallions in a glass bowl. Add hot sauce and stir to combine well. Cover; chill overnight.

Serve with wooden picks.