Cilantro Shrimp With Peanut Dip

From "Simply Shrimp, Salmon and (Fish) Steaks" by Leslie Glover Pendleton. This is the recipe on the cover of the book. Wish you could see it. Recipe states that these are tasty Southeast Asian-inspired shrimp that make an unusual hors d'oeuvre. Serve the sauce in individual pots when serving as a main course. Goes well with Basmati or jasmine rice. There is a marination of 30 minutes to 8 hours not included in the time.

• Ready In: 15 mins
• Serves: 4
• Yields: 8 appetizers

Ingredients

• For the shrimp

• 2  lbs raw shrimp, medium-large, peeled
• 2  cups fresh cilantro stems, lightly packed
• 2  tablespoons fresh lime juice
• 2  tablespoons olive oil
• 1⁄2 teaspoon salt

• For the sauce

• 1⁄2 cup chunky peanut butter
• 1  teaspoon sugar
• 1⁄2 teaspoon curry powder
• 2  tablespoons fresh lime juice
• 2  tablespoons light soy sauce
• 1 -2  tablespoon water
• 1⁄8 teaspoon cayenne pepper

Directions

1. Put shrimp in a bowl.
2. In a blender puree the cilantro, lime juice, oil and salt and stir it into the shrimp.
3. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes up to 8 hours.
4. In a small bowl whisk together the ingrdients for the sauce, adding enough water to reach the consistency of a thin mayonnaise.
5. Preheat the broiler, with the oven rack set on the top level.
6. Spread the shrimp in a single layer in a large jelly roll pan and broil the shrimp for about 5 minutes, turning them once, until they are cooked through.
7. Serve the shrimp with the peanut sauce.
8. Note: Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time.