Asian Peanut Sauce for Dipping

4 slices peeled, fresh ginger, sliced thin

3 cloves garlic, peeled

½ cup chicken broth/stock

1/3 cup soy sauce or tamari

¼ cup Asian sesame oil

2 Tbsp. rice vinegar

1-2 Tbsp. fresh cilantro leaves

5 tsp. sugar

½ cup creamy peanut butter

2-4 drops Asian chili oil (to taste)

Place the ginger and garlic in food processor bowl. Pulse about 10 times to chop; scrape work bowl. Add the next 7 ingredients in the order listed. Process 20-30 seconds. Add chili oil to taste; process 5 seconds. May be refrigerated for up to 5 days. Serve at room temperature. So perfect for shrimp!