Ingredients:
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)
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:
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.) 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.
Prepare barbecue (medium-high heat).
Thread 5 shrimp onto each of 4 skewers.
Grill until just cooked through, basting with marinade, about 2 minutes per side.
Alternatively, you can grill shrimp under a preheated broiler.
Serve shrimp with peanut sauce.
Serve with steamed rice.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.