Coconut Lime Shrimp with Peanut Sauce

Ingredients

Peanut sauce

• 1/3 cup creamy peanut butter (do not use old-fashioned style or freshly ground)
• 1/4 cup 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)

Shrimp

• 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
• 4 bamboo skewers, soaked in water for 30 minutes

Directions

1. 1

   For peanut sauce: Puree all ingredients in processor until smooth.

2. 2

   (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) For shrimp: Blend first 8 ingredients in processor until almost smooth.

3. 3

   Transfer marinade to 13x9x2-inch glass baking dish.

4. 4

   Add shrimp and turn to coat.

5. 5

   Cover and refrigerate 2 hours, turning occasionally.

6. 6

   Prepare barbecue (medium-high heat).

7. 7

   Thread 5 shrimp onto each of 4 skewers.

8. 8

   Grill until just cooked through, basting with marinade, about 2 minutes per side.

9. 9

   Alternatively, you can grill shrimp under a preheated broiler.

10. 10

    Serve shrimp with peanut sauce.

11. 11

    Serve with steamed rice.