Coconut Lime Shrimp with Peanut Sauce

Sublime! The combination of flavours and textures in this dish is fantastic. Intense and soulful. The shrimp need to marinate for a minimum of 2 hours. From Bon Appetit, July, 1997.

• Ready In: 20 mins
• Serves: 4

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. For peanut sauce: Puree all ingredients in processor until smooth.
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. Transfer marinade to 13x9x2-inch glass baking dish.
4. Add shrimp and turn to coat.
5. Cover and refrigerate 2 hours, turning occasionally.
6. Prepare barbecue (medium-high heat).
7. Thread 5 shrimp onto each of 4 skewers.
8. Grill until just cooked through, basting with marinade, about 2 minutes per side.
9. Alternatively, you can grill shrimp under a preheated broiler.
10. Serve shrimp with peanut sauce.
11. Serve with steamed rice.