Coconut-Lime Shrimp With Peanut Sauce

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Coconut-Lime Shrimp With Peanut Sauce

Serves: 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 Tbsp canned unsweetened coconut milk 1 tsp fresh lime juice 1 tsp soy sauce 1 tsp 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 Tbsp finely chopped garlic Fresh lime juice 1 Tbsp minced peeled fresh ginger 2 tsp soy sauce 2 tsp fish sauce (nam pla) 2 tsp golden brown sugar 20 large shrimp, peeled, deveined

Method

For peanut sauce: Purée first seven ingredients in processor until smooth (can be prepared 1 day ahead). Cover and refrigerate. Bring to room temperature before using.

For shrimp: blend next 8 ingredients in processor until almost smooth. Transfer marinade to 13 x 9 x 2" glass baking dish. Add shrimp and turn to coat. Cover and refrigerate 2 hours, turning occasionally.

To grill: Use 1 cup hickory smoke chips, soaked in water 30 minutes, drained and 4 bamboo skewers, soaked in water 30 minutes, drained. Thread 5 shrimp onto 4 skewers. Grill until just cooked through, basting with marinade, about 2 minutes per side. Serve shrimp with peanut sauce.