Ginger Dipping Sauce

Source: Dawn Dutton

3/4 teaspoon dry mustard

1/2 teaspoon water

3 tablespoons Tamari

2 tablespoons Thai Kitchen Light Plum Spring Roll Sauce (or any GF plum

sauce)

3/4 teaspoon bottled minced ginger

Combine mustard and water in a small bowl; stir well with a whisk. Stir in soy sauce, plum sauce and ginger; set aside.

We use this with either grilled/broiled shrimp or lobster tails. We prepare a spiced oil mixture (1 1/4 teaspoon dark sesame oil, 1/4 teaspoon black pepper). For shrimp we put oil mixture and shrimp in a bag and shake. For lobster tails, we spoon on the oil mixture. Then we grill/broil as you normally would. The sauce is a wonderful complement to the taste and texture of both shrimp and lobster.