Piquant Thai Dipping Sauce

1/4 c Tomato sauce
3 tb Lime juice
2 tb Light brown sugar
1/4 ts Chinese chili sauce
1 Garlic clove,minced
2 ts Fresh mint leaves,coarsely chopped
1 ts Lime peel,grated or minced
1 tb Cornstarch mixed with
1 tb Cold water

In a small saucepan, combine tomato sauce, lime juice, brown sugar, chili sauce, garlic, mint and lime peel. Bring to a low boil, reduce heat to a simmer and cook for 2 minutes. Return sauce to a low boil and stir in enough of the cornstarch mixture to lightly thicken sauce. Strain sauce through a sieve placed over a small serving bowl. Let sauce cool at leat 10 minutes; sauce is best at room temperature. Serve with chilled shrimp.

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