2 tablespoons chopped fresh ginger
4 garlic cloves
1 tablespoon salt
3 pounds large shrimp, steamed and peeled
1 tablespoon hot sauce
1 (12-ounce) bottle rice wine vinegar
Garnish: habanero chiles
Grind first 3 ingredients to a paste with a mortar and pestle. Combine ginger mixture with shrimp, hot sauce, and vinegar in a large heavy-duty zip-top plastic bag. Seal and chill at least 8 hours. Garnish, if desired.