FLORIDA PEANUT NOODLES WITH WILD SHRIMP

1 tsp. canola oil
2 tsp. fresh Florida ginger, finely chopped
2 cloves Florida garlic, peeled and finely chopped
1 Tbsp. light or low-sodium soy sauce
4 tsp. rice wine vinegar
1⁄2 tsp. Asian red chili sauce
1⁄3 cup natural-style smooth
Florida peanut butter
1⁄2 cup lower-sodium chicken broth
1⁄2 tsp. salt
8 oz. spaghetti or angel hair
12 oz. medium wild Florida shrimp, peeled and deveined
1 red Florida bell pepper, cored, seeded and julienned
1 cup snow peas, julienned
1 carrot, peeled and julienned

Heat oil over medium-high heat in a saucepan. Add ginger and garlic while stirring; cook for two minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth and salt. Cook, stirring, until peanut butter dissolves. Simmer over low heat seven minutes until thick and smooth. Meanwhile, cook pasta in salted boiling water about seven minutes. Add shrimp; cook three minutes. Add bell pepper and snow peas; continue cooking one minute longer. Drain. Season pasta with salt and pepper, arrange pasta on warm plate, and top with sauce and shrimp.

Makes four servings.