Shrimp Skewers in Thai Peanut Marinade
Yield: 4 main dish or 24 appetizer servings

Sweet and sour tropical flavors caramelize on the grill to tantalize the taste buds. Bonus: Make a double batch of sauce for dipping. Shellfish, including shrimp, mussels and scallops, are the most environmentally friendly of all farmed fish. Always choose US raised (farmed or wild).

PEANUT SAUCE
1/4 cup peanut or almond butter
1/2 cup coconut milk
1 tablespoon toasted sesame oil
1 small shallot
2 cloves garlic
1/2-inch piece ginger, peeled
2 teaspoons sugar or honey
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
Pinch red chili flakes (optional)

SKEWERS
24 prawns, shelled and de-veined
1 (14 ounce) can pineapple chunks
6 (12-inch) skewers, or 24 toothpicks

1. Blend sauce ingredients in a food processor until smooth. If making a double batch for dipping, reserve half the sauce. Marinate the prawns in the remaining sauce for 30 minutes, up to 8 hours. Stir occasionally.

2. Heat the grill to medium-high. Slip shrimp and pineapple chunks onto skewers, using 3 prawns and 4 pineapple chunks for each skewer (for appetizers, place 1 each onto 24 toothpicks). Grill 3 minutes each side, until shrimp turn pink and pineapple chunks are slightly browned. Remove from heat and serve with the optional remaining sauce.

©2007 Copyright Alison Anton - All rights reserved.