Yield: Serves 10
In a small saucepan, combine the ginger with the vinegar, sugar and chiles. Bring to a boil, stirring to dissolve the sugar. Transfer to a large bowl; let cool then add shrimp and refrigerate for at least 4 hours or overnight. Drain the shrimp and pat dry. Discard the ginger and chiles.
In a small bowl, mix the Thai chili sauce with the lime juice, ketchup and fish sauce. Refrigerate until chilled. Arrange the shrimp on a platter with the celery sticks and cucumber spears and serve with the sauce.
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