This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used).

I originally made this dip to bring to a party when I didn’t have much on hand. It turned out great and I make it all the time now, as do all my friends who wanted the recipe after trying it. — posted by Veggie Girl

This is a combination of many different recipes, and since I first tried it, it’s the one I stick with all the time! Try to plan ahead and make this at least one day (or even 2) before you need it. This is good as soon as you’re done making it, but as with all tabbouleh recipes it gets much better after some time chillin’.

I got this recipe from a short Greek guy who ran a small restaurant at my college that we frequented. I am using the same ingrediants that he used in his salad and the same dressing and I get compliments all the time

Another recipe for coffee lovers, found in the Favorite Brand Name Recipes, May 2010 cookbooklet, Smoothies and Summer Drinks.