Planet Hollywood Thai Shrimp Pasta & Sauce

1/2 cup Thai Sauce (see recipe below)
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined (16 to 20 or 26 to 30 count)
1 cup julienne-cut vegetables (celery, carrots, bell pepper and/or onion)
1 tablespoon freshly chopped cilantro, divided
1 tablespoon chopped peanuts, divided
10 ounces uncooked linguine, cooked
2 tablespoons chopped green onion (to garnish)

Prepare Thai Sauce (recipe below) and set aside. Place butter and garlic in
clean, heated sauté pan. Cook 1 minute. Add shrimp, cook 3 minutes, turning
occasionally to cook evenly. Add additional butter if pan becomes too dry.

Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 cup
Thai Sauce (or more to taste) and mix.

Add shrimp/vegetable mixture to pasta, tossing well to coat. Remove shrimp from mixture.

Divide pasta with vegetables and sauce between 2 serving bowls. Place
reserved shrimp, tails up, around rims of bowls, facing toward middle. Garnish
center of each bowl with the onions, remaining peanuts and cilantro.
Makes 2 servings.

NOTE: Additional Thai sauce can be added to this dish or remaining sauce
can be refrigerated 4 to 5 days and used in another dish.

Thai Sauce:

2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoon sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be substituted)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoon hoisin sauce
1/2 teaspoon fresh chopped garlic
1/2 teaspoon freshly chopped ginger root
1/8 cup lemon juice
1/2 teaspoon Chinese mustard powder
2 tablespoons soy sauce
1 1/2 teaspoon water
1/2 teaspoon crushed red pepper
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter

Place all ingredients except crushed red pepper in blender and blend well.
Place in storage container. Mix in crushed pepper. Use 1/2 cup or more to
make Thai Shrimp Pasta, and refrigerate remaining sauce.
Sauce keeps 4 to 5 days.

Note: Hoisin sauce and sweet chili sauce are available at Asian specialty stores.

Source: Richard G. Sackleh, executive chef, Planet Hollywood, Chicago;
printed in the Milwaukee Sentinel, Aug 6, 1996