Cooking shrimp with an Asian flair

Let's take a trip down to Vietnam for this edition of the dish.  Cookbook author Nancie McDermott says she's got a shrimp recipe that's simple, but super delicious.  Nancie told Tonia's Kitchen about her Bedi Shrimp and Caramel Chili Sauce.  Take a 1/2 pound of fresh peeled and deveined shrimp, and cook it until pink.  Add Asian fish sauce, sugar and dried red chili flakes.  Stir fry it all together and add sugar, green

onions and cilantro at the end.  Serve with rice or cous cous pasta and enjoy!  Nancie says the sauce isn't heavy, and actually seems more like pan juice than anything else.  It adds, but doesn't overpower the natural flavor of the shrimp