Grilled Shrimp With Spicy Pecan Sauce

This has a little Asian flare to it. Sauce can be served on the plate with the shrimp on top or on the side for dipping with veggies.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup cold water
• 2  teaspoons cornstarch
• 2  teaspoons  finely chopped fresh ginger
• 1 -2  teaspoon  finely chopped garlic
• 3⁄4 cup  chopped pecans, toasted
• 1  tablespoon cider vinegar or 1  tablespoon rice vinegar
• 1  tablespoon reduced sodium soy sauce
• 2  teaspoons sugar
• 1  teaspoon  oriental sesame oil
• 1⁄4 teaspoon crushed red pepper flakes
• 16  large shrimp, peeled and deveined

Directions

1. Soak skewers in water for 30 minutes.
2. Combine water and cornstarch in small saucepan, mixing until cornstarch dissolves.
3. Stirring constantly, bring mixture to a boil, then reduce heat to medium and cook until thickened-about 2 minutes.
4. Remove from heat and stir in ginger and garlic.
5. Set aside to cool to room temperature.
6. In blender, combine cornstarch mixture and pecans, vinegar, soy sauce, sugar, sesame oil, and red pepper flakes; blend until smooth puree.
7. This may be done in a food processor, pulsing the mixture till it reaches your desired consistancy.
8. Set aside while preparing shrimp.
9. Prepare a hot charcoal fire or preheat a gas grill.
10. Skewer shrimp or arrange on grill topper and cook over grill, turning occasionally, until the shrimp are pink and lightly browned.
11. Serve shrimp over a puddle of sauce or serve sauce on the side for dipping.