Shrimp with Spicy Asian Peanut Dipping Sauce

• 
  
  2 medium limes
  
  


• 
  
  1/2 cup creamy peanut butter (preferably natural)
  
  


• 
  
  2 tsp. Asian garlic chile paste (like Huy Fong Foods' Tuong Ot Toi Viet-Nam); more to taste
  
  


• 
  
  3 Tbs. chopped fresh mint; more for sprinkling
  
  


• 
  
  1 lb. poached, grilled, or steamed shrimp (16 to 20 per lb.), peeled, with tails left on
  
  

Grate 1/2 tsp. zest from one of the limes and then juice both limes. In a food processor, blend the lime zest and 1/4 cup juice with the peanut butter, chile paste, and 1/4 cup cold water. Add more lime juice and chile paste to taste, plus 1 or 2 more Tbs. water as needed to loosen the mixture to a thin dipping sauce consistency. Transfer the sauce to a medium bowl and stir in the mint. Sprinkle the sauce with additional mint and serve with the shrimp.