Coconut-Lime Shrimp with Peanut Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)

1/4 cup canned low-salt chicken broth

2 tablespoons canned unsweetened coconut milk

1 teaspoon fresh lime juice

1 teaspoon soy sauce

1 teaspoon fish sauce (nam pla)

1 teaspoon hot pepper sauce (such as tabasco)

1 cup coarsely chopped fresh basil

1/2 cup canned unsweetened coconut milk

1 1/2 tablespoons finely chopped garlic

1 1/2 tablespoons fresh lime juice

1 tablespoon minced peeled fresh ginger

2 teaspoons soy sauce

2 teaspoons fish sauce (nam pla)

2 teaspoons golden brown sugar

20 large shrimp, peeled, deveined

Directions:

1. For peanut sauce: Puree all ingredients in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2. For shrimp: Blend first 8 ingredients in processor until almost smooth. Transfer marinade to 13x9x2-inch glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.
3. Prepare barbecue (medium-high heat). Place smoke chips in 8x6-inch foil packet with open top. Set atop coals. Thread 5 shrimp onto each of 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side.
4. Serve shrimp with peanut sauce.

By RecipeOfHealth.com